A delicious soup perfect for the summer harvest.
Start by cooking the shrimp. Heat 2 Tablespoons of olive oil in a heavy skillet. Wash and lightly dry the shrimp, then sprinkle with salt and fresh cracked pepper.
Gently sauté on medium-low until the shrimp turns pink and opaque.
Remove from the pan and let cool, then transfer to the refrigerator until your ready to assemble the soup.
Next, cut the vegetables and 2 slices of bread into chunks. Be sure to remove the crusts from the bread.
Put them and the remaining ingredients, except the sherry vinegar, salt, pepper and cumin, into a food processor and pulse until it's all chopped fine.
Transfer it to a blender and add the remaining ingredients (except the shrimp) into a blender. Process until it's pureed. Add any more seasonings to taste.
Put into the refrigerator to chill.
Make the croutons (see below)
And finally, serving! Gently stir the shrimp into the soup. Place into four bowls and top with 1/4 of the croutons. Serve hot or cold, and enjoy!!
Now the croutons. Cut the last 6 slices of bread into cubes (no crusts).
Melt the butter, then stir in the parmesan.
Pour the mixture over the bread and let it soak in for a few minutes.
Lay them on a baking sheet in a single layer and bake at 375 degrees for about 10 to 15 minutes, stirring once or twice. When they are golden brown, remove from the oven and let cool.
(See notes below)
NOTE: Croutons can be made a few days in advance. When they are cool, place them in a sealed ziplock back and refrigerate until ready to use.
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