Notes: Brian Whitmer, chef at Moose's Restaurant in San Francisco, contributed this recipe. Garnish with yellow cherry tomatoes and sliced cucumbers, if desired.

Chef Brian Whitmer
Recipe by Sunset October 1998

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Recipe Summary

Yield:
Makes 7 to 8 cups; 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor or blender, coarsely purée tomatoes, a portion at a time. Pour into a large bowl.

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  • Stir in tomato juice, vinegar, lemon juice, Worcestershire, hot sauce, bell pepper, cucumber, garlic, and cilantro.

  • Serve soup at room temperature, or nest bowl in ice and stir often until cold, about 15 minutes. Ladle into wide bowls and add shrimp. Season to taste with salt and pepper.

Source

Moore's, San Francisco

Nutrition Facts

96 calories; calories from fat 10%; protein 10g; fat 1.1g; saturated fat 0.2g; carbohydrates 13g; fiber 3.1g; sodium 244mg; cholesterol 74mg.
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