Delicious, "Bloody Mary" Gazpacho Veggie Soup Recipe (via Organic Spa Mag)

Here's the recipe for an incredibly tasty, yet very healthy dish
that can be served as an appetizer or as a meal.


If you've got the simple ingredients on hand, you can make this
refreshing spicy version of the famous cold Spanish soup tonight.

The recipe comes straight from Executive Chef Curtis Cooke,
of the award-winning Cal-a-Vie Health Spa in Vista, California.
(for when you can't make it to the the Spa)
 Keep it ready for a wonderfully delicious, easy-to-make offering for
dinners on hot summer nights or any Summertime party or barbeque.

It's a large recipe, so feel free to
cut the amounts in half for smaller crowds.

Bloody Mary Gazpacho from Organic Spa Magazine:
"At the award-winning Cal-a-Vie Health Spa
in Vista, CA, mind-body wellness reigns supreme;
from the focus on fitness, to acupuncture
and Feldenkrais treatments, to the nutritious menu options.

Highlighting fresh, regional produce, unprocessed
whole grains and lean proteins, Executive Chef Curtis Cooke
and his culinary team create mouth-watering meals.

Here, Chef Cooke shares with Organic Spa Magazine
his recipe for "Bloody Mary Gazpacho." 

Cal-A-Vie-tomato-gazpacho-with-shrimp-recipe-via-blog-beau-monde

Bloody Mary Gazpacho Recipe
From the Kitchen of Cal-a-Vie Health Spa,Executive Chef Curtis Cooke

Ingredients:
4 pounds Heirloom tomatoes (blanched, peeled, chopped)
1 pound cucumber, peeled, chopped
½ pound green bell pepper, seeded, chopped
3 finely chopped garlic cloves
¼ cup sherry vinegar
¾ cup extra virgin olive oil
2 tablespoon Worcestershire sauce
1 tablespoon sea salt
2 teaspoon celery seed
1 tablespoon Tabasco
3 pounds (21-25) shrimp (peeled & deveined)
1 lemon, juiced
Micro greens for garnish
Directions:
In a high speed blender, combine all of the ingredients
except for the olive oil and puree until completely smooth.
While the blender is on, slowly add the olive oil until completely incorporated.
To prepare the shrimp, fill a large pot with 1 gallon of water,
add a pinch of salt and squeeze in the lemon juice,
toss the lemon halves in the water for extra flavor.
Bring the water to a boil. Reduce heat to medium-low
and add shrimp. Simmer, uncovered, for 5 minutes or
until the shrimp are bright pink and the tails curl.
Using a slotted spoon, remove the shrimp
and chill thoroughly before serving.
Garnish with shrimp and mircogreens.
_____

Hope you try this wonderful dish, it's a favorite of mine,
ever since it was first made for me long ago 
by my Aunt, who's a gourmet cook!
Enjoy!
live beautifully!
stephanie-



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