A chilled soup with a taste of the tropics; start making it one day ahead.
Recipe information
Yield
Makes 4 servings
Ingredients
Pickled shrimp
2 1/2 cups water
1/2 cup unseasoned rice vinegar
2 whole star anise*
1 1/2 tablespoons pickling spice
1 tablespoon minced lemongrass
1 1/2 tablespoons coarse kosher salt
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1 1/2 teaspoons minced jalapeño chile
12 uncooked medium shrimp (about 8 ounces), peeled, deveined
Gazpacho
2 large ripe mangoes, peeled, pitted
1 small green apple, peeled, chopped
1 small celery stalk, chopped
3/4 cup fresh orange juice
1/2 cup chopped seeded peeled cucumber
1 tablespoon fresh lime juice
2 teaspoons chopped peeled fresh ginger
1 large jalapeño chile, seeded, minced
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cumin
4 fresh cilantro sprigs
*Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
Preparation
For pickled shrimp:
Step 1
Combine first 6 ingredients in medium saucepan. Cover; bring to boil. Remove from heat. Stir in cilantro, onions, and jalapeño. Transfer to glass jar and add shrimp. Chill uncovered until cold, then cover and chill overnight.
For gazpacho:
Step 2
Purée first 10 ingredients in blender. Chill 2 hours. do ahead Can be made 8 hours ahead. Keep refrigerated.
Step 3
Ladle soup into 4 bowls; top each with 3 shrimp. Garnish with cilantro.
