Mango Gazpacho with Pickled Shrimp

Mango Gazpacho with Pickled Shrimp
Mango Gazpacho with Pickled Shrimp
A chilled soup with a taste of the tropics; start making it one day ahead.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Soup/Stew Blender Citrus Fish Fruit Ginger Herb Onion Pepper Vegetable Freeze/Chill Mango Shrimp Chill Bon Appétit
  • 1/4 cup chopped fresh cilantro
  • 2 1/2 cups water
  • 1/4 cup chopped green onions
  • 1/4 teaspoon ground cumin
  • 1 tablespoon fresh lime juice
  • 3/4 cup fresh orange juice
  • 1/2 teaspoon coarse kosher salt
  • 1 tablespoon minced lemongrass
  • 4 fresh cilantro sprigs
  • 1/2 cup chopped seeded peeled cucumber
  • 1/2 cup unseasoned rice vinegar
  • 2 whole star anise*
  • Carbohydrate 45 g(15%)
  • Cholesterol 71 mg(24%)
  • Fat 2 g(3%)
  • Fiber 5 g(21%)
  • Protein 11 g(21%)
  • Saturated Fat 0 g(2%)
  • Sodium 1316 mg(55%)
  • Calories 227

PreparationFor pickled shrimp: 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: Purée first 10 ingredients in blender. Chill 2 hours. do ahead Can be made 8 hours ahead. Keep refrigerated. Ladle soup into 4 bowls; top each with 3 shrimp. Garnish with cilantro.

PreparationFor pickled shrimp: 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: Purée first 10 ingredients in blender. Chill 2 hours. do ahead Can be made 8 hours ahead. Keep refrigerated. Ladle soup into 4 bowls; top each with 3 shrimp. Garnish with cilantro.

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