Golden Gazpacho with Chilies and Shrimp

Name: Golden Gazpacho with Chilies and Shrimp
Yield: Yield: 4 to 6 Servings.
Cuisine: United States
Ingredients: ½ cup peeled, seeded, and finely diced cucumber; 5 tablespoons chopped, peeled, and seeded mango; 3 tablespoons finely chopped sweet yellow pepper; 5 tablespoons chopped, peeled, and seeded papaya; 5 tablespoons finely chopped peeled cantaloupe; 2 pounds yellow tomatoes (about 6); ¼ teaspoon saffron threads; 2 tablespoons freshly squeezed lime juice; 1½ teaspoons finely chopped fresh chilies, preferably serrano, although jalapeños could be used, stems and seeds removed; 2 tablespoons finely chopped scallion(s); 5 tablespoons peeled, finely diced jicama, optional (see note); Salt to taste, if desired; ¾ cup rich chicken broth; 1 tablespoon finely chopped fresh coriander; 1 pound cooked, peeled small shrimp

Preparation info

Yield:
4 to 6
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

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

Americas
United States
Soup

Method

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.
Drop the tomatoes into a basin of boiling water and let stand 12 seconds. Drain immediately. Peel the tomatoes, cut them cross