Golden Gazpacho with Chilies and Shrimp

Preparation info
  • Yield:

    4 to 6

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • teaspoons finely chopped fresh chilies, preferably serrano, although jalapeños could be used, stems and seeds removed
  • ¾ cup rich ch


  1. Combine the chilies, chicken broth, saffron, and lime juice in the container of a food processor or, preferably, an electric blender. Blend thoroughly. Pour the mixture into a small mixing bowl and let stand for a minimum of 10 minutes.
  2. Drop the tomatoes into a basin of boiling water and let stand 12 seconds. Drain immediately. Peel the tomatoes, cut them cross