Today we have an oldie but goodie from Chicago's Pump Room - a recipe I've used since 1991! This was originally the Pump Room's contribution to a hunger-relief benefit called Taste of the Nation.
Without further adieu, the Pump Room's "Spicy Mediterranean Shrimp Gazpacho" as published in Chicago Tribune, April 21st, 1991.
- 6 ounces small (60 count) cooked shrimp
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow bell pepper
as you can see, lots of color is always good. but I digress.
- 2 or 3 medium, ripe tomatoes
- 1/2 cup tomato juice
- 1 small red onion
- 1 medium cucumber
- 1/2 small jalapeno pepper, or to taste
- 12 black olives, Kalamatas are best
- 1 tbl spn lime juice
- 1 tbl spn lemon juice
- 1/2 tspn granulated sugar
- 1/4 tspn cracked black pepper
- Salt to taste
- 1 tbl spn extra-virgin olive oil
Here we go, time to put it all together. Then we can eat.
- Peel shrimp and place in large glass bowl
- Stem and seed all 3 color peppers. Cut into fine dice.
- Halve, seed and dice tomatoes.
- Add peppers, tomatoes and tomato juice to shrimp in the bowl.
- Peel the onion and cucumber. Dice the onion.
- Cut cucumber in half lengthwise, remove seeds and dice flesh.
- Add onion and cucumber to the bowl
Almost there, we're making progress after all the slicing and dicing (no fingers please!)
- Seed jalapeno and dice.
- Pit the olives and finely dice.
- Add olives and jalapeno to the bowl.
- In cup, combine lemon & lime juices. Stir in sugar to dissolve.
- Add black pepper, salt and olive oil to cup. Stir it all up again. Pour contents in bowl.
- Stir thoroughly in bowl to combine all ingredients. Cover bowl & refrigerate for 6 hrs.
- Serve in chilled bowls or soup plates.
- Optional: Serve with crusty bread and red wine of your choice.
Posted by Bruce Lehr May 2nd 2010.