Servings: 24
Calories: 103kcal
A spa party sized recipe from Ca-a-Vie Spas Spring 2015 Newsletter
Ingredients
Soup Base
- 4 pounds Heirloom tomatoes blanched, peeled, chopped
- 1 pound cucumber peeled, chopped
- ½ pound green bell pepper seeded, chopped
- 3 garlic finely minced
- ¼ cup sherry vinegar
- 2 tablespoon Worcestershire sauce
- 1 tablespoon Sea Salt
- 2 teaspoon celery seed
- 1 tablespoon Tabasco
- ¾ cup extra virgin olive oil
For the Garnish
- 3 pounds 21-25 shrimp (peeled, deveined, cleaned)
- 1 lemon juiced
- Micro greens for garnish
Instructions
For the Base
- In a high speed blender, combine all of the ingredients except for the olive oil and puree until very smooth.
- While the blender is still running, slowly add the olive oil until completely incorporated.
For the Garnish
- To prepare the shrimp, fill a large pot with 1 gallon of water, add a pinch of salt and squeeze in the juice of the lemon, and toss the lemon halves in the water for extra flavor.
- Bring the water to a boil. Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp and chill thoroughly before serving.
Serve
- Pour soup into chilled glasses, garnish with 1 shrimp each plus microgreens.
Spa Index Kitchen Notes
The nutritional stats are for 1/2 cup of soup and 1 shrimp each for garnish, but of course, add 2-3 and adjust the numbers accordingly, for a more hearty serving. Serving idea: Reduce or omit the salt and celery seed in the recipe, and instead rim the glass! Circle the rim of the empty serving glass with a lemon wedge to moisten, dip in celery seed and salt, and fill with soup. Sip and savor!
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Nutrition
Serving: 1 Serving | Calories: 103 kcal (5%) | Carbohydrates: 4 g (1%) | Protein: 4 g (8%) | Fat: 7 g (11%) | Fiber: 1 g (4%) | Sugar: 1 g (1%)