Summer soups…
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 -Cucumber
1/2 -Green Pepper
1/2 -Onion
4 -Tomatoes
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.
Enjoy!
Harry’s Continental Kitchens
5225 St. Jude Drive
Longboat Key, FL
941 383 0707
Brenda C. Hill
www.BooksByHills.com
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
