One of the Hill team’s favorite summery soup is nutritious Spanish gazpacho. This one from Harry’s Continental Kitchens on Longboat Key, Florida is one of the best, perhaps because he adds fresh herbs and plenty of fresh cooked baby shrimp to his gazpacho. Be sure to try it when you make it at home.
Lynn and Harry’s son Hal, a manager at Harry’s, who recently traveled to Spain’s wine country and to the Mexican mountains, was the inspiration for this innovative recipe.
Harry’s Gazpacho with Baby Shrimp
1/2 -Green Pepper
1/2 -tsp Minced Garlic
1 -tbsp Tarragon
1 -tbsp Basil
-White Pepper and Salt to taste
1 -tbsp Paprika
1/4 -cup Lemon Juice
1/4 -cup Olive Oil
1 -46 oz. can Tomato Juice
1 -lb Cooked Baby Shrimp
Seed and dice cucumbers, green peppers and tomatoes.
Dice onion and put together in one large bowl sprinkle herbs on top.
In a small bowl combine and dissolve paprika, lemon juice and olive oil.
Pour over diced vegetables and herbs, add baby shrimp and tomato juice.
Mix together. Chill. Serve with croutons.
Serves 10 to 15 people.
Harry’s Continental Kitchens
5225 St. Jude Drive
Longboat Key, FL
941 383 0707
Brenda C. Hill