Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1/2 cup of olive oil
- 1/2 cup of white wine vinegar
- 1/2 cup of mayonnaise
- 1/4 cup of lemon juice
- 2 garlic cloves, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1/2 cup of bread crumbs
- 4 cups of chicken broth
- 2 eggs
- 1/2 cup of chopped parsley
- 1/2 cup of chopped cilantro
- 1/2 cup of chopped green onions
- 1/2 cup of chopped red bell pepper
- 1/2 cup of chopped cucumber
- 1/2 cup of chopped tomato
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large skillet, heat 1/4 cup of olive oil over medium-high heat. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove from heat and set aside.
2. In a blender or food processor, combine the remaining 1/4 cup of olive oil, white wine vinegar, mayonnaise, lemon juice, garlic, salt, black pepper, and cayenne pepper. Blend until smooth.
3. In a large pot, heat the chicken broth over medium-high heat. Add the bread crumbs and stir until dissolved.
4. In a small bowl, beat the eggs. Slowly pour the beaten eggs into the chicken broth, stirring constantly.
5. Add the blended mixture to the pot and stir to combine.
6. Add the parsley, cilantro, green onions, red bell pepper, cucumber, and tomato to the pot. Stir to combine.
7. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally.
8. Add the cooked shrimp to the pot and cook for an additional 2-3 minutes, until heated through.
9. Serve hot, garnished with additional chopped parsley or cilantro if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 24g
- Cholesterol: 200mg
- Sodium: 1100mg
- Total carbohydrates: 11g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 22g
Substitutions for ingredients:
- Shrimp: can be substituted with cooked chicken or tofu
- White wine vinegar: can be substituted with apple cider vinegar or rice vinegar
- Mayonnaise: can be substituted with Greek yogurt or sour cream
- Bread crumbs: can be substituted with panko or crushed crackers
- Chicken broth: can be substituted with vegetable broth or water
Variations:
- Add diced avocado or mango for a tropical twist
- Use different types of seafood, such as scallops or crab
- Add a dollop of sour cream or Greek yogurt on top for extra creaminess
- Use different types of herbs, such as basil or mint, for a different flavor profile
Tips and tricks:
- Make sure to stir the soup frequently to prevent the eggs from curdling
- If the soup is too thick, add additional chicken broth or water to thin it out
- For a spicier soup, add additional cayenne pepper or hot sauce to taste
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot over medium heat, stirring occasionally, until heated through
Presentation ideas:
- Serve in individual bowls with a sprig of parsley or cilantro on top
- Serve with a side of crusty bread for dipping
Garnishes:
- Chopped parsley or cilantro
- Sour cream or Greek yogurt
- Sliced avocado or mango
Pairings:
- Crusty bread
- Salad with a light vinaigrette
- White wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Grilled vegetables
- Rice or quinoa
- Roasted potatoes
Troubleshooting advice:
- If the soup is too thin, add additional bread crumbs to thicken it up
- If the soup is too thick, add additional chicken broth or water to thin it out
Food safety advice:
- Make sure to cook the shrimp thoroughly to prevent foodborne illness
- Store leftovers in the refrigerator and consume within 3 days
Food history:
- Gazpachuelo is a traditional Spanish soup that originated in Andalusia
Flavor profiles:
- Creamy, tangy, and slightly spicy
Serving suggestions:
- Serve hot as a main dish or appetizer
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Region: Spanish