Chilled Red Pepper Soup with Sautéed Shrimp

Chilled Red Pepper Soup with Sautéed Shrimp
Photo by Maren Caruso


  • 2 Tbs. plus 1 tsp. sherry vinegar or cider vinegar
  • 2 slices baguette, toasted and cut into 1-inch cubes (about 1 cup)
  • Kosher salt and freshly ground black pepper
  • 1 medium clove garlic, minced and mashed to a paste
  • ½ cup extra-virgin olive oil
  • 3 cups tomato juice
  • 1 tsp. chopped fresh thyme
  • + 4 more ingredients
    • ¾ lb. medium shrimp (36 to 40 per pound), peeled and deveined
    • 3 jarred roasted red peppers, cut into ½-inch dice (about 1-½ cups)
    • 1 seedless English cucumber, peeled and roughly chopped
    • ½ tsp. ground cumin

Cut three-quarters of the cucumber into 1-inch pieces and purée in a blender with the red peppers, tomato juice, toasted bread, 6 Tbs. olive oil, 2 Tbs. vinegar, garlic, cumin, and 1/2 tsp. each salt and pepper (you may have to purée the soup in batches, depending on the size of your blender). Ta...

View full recipe at Fine Cooking


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