Top creamy tomato gazpacho with fresh shrimp for a refreshing summer soup.
3 large tomatoes, chopped (about 1 1/2 pounds)
1 cup chopped peeled English cucumber
1 cup canned cannellini beans, drained and rinsed
1 cup tomato juice
1/4 cup chopped shallot
2 teaspoons fresh lemon juice
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 red bell pepper, chopped
1 large garlic clove
1/3 cup crème fraîche
1 bay leaf
1 lemon wedge
1/2 pound medium shrimp, peeled and deveined
Garnish: chopped fresh chives
How to Make It
Place first 11 ingredients in a blender; process until smooth. Add crème fraîche; process until just combined. Pour mixture into a bowl; cover and chill at least 2 hours.
Meanwhile, heat a medium saucepan filled halfway with water over high heat; add bay leaf and lemon wedge, and bring to a boil. Add shrimp; boil 1 to 2 minutes or until shrimp are done. Drain shrimp, and let cool completely.
Divide gazpacho evenly among 4 soup bowls; top with cooled shrimp. Garnish, if desired.