Tomato and Grape Soup
Cold Tomato and Green Grape Soup with Rock Shrimp and Toasted Almonds.
A real oddity here, I’ve tried it once and still not sure whether I really go for it or not…
Serves: 4
4 scallions, trimmed and roughly chopped, using some greens
2 garlic cloves, peeled and crushed
medium bunch of seedless green grapes, stemmed
1 medium cucumber, peeled, seeded, and roughly chopped
5 tomatoes, skinned, seeded, and coarsely chopped
Sea salt
Freshly ground black pepper
4 tablespoons extra virgin olive oil, plus extra to finish the dish
1 tablespoon sherry wine vinegar
A few sprigs summer savory leaves, well chopped
12 basil leaves, well chopped, plus a few whole sprigs for garnish
For the rock shrimp:
3 tablespoons olive oil
1 pound rock shrimp
1 summer garlic clove, minced
Sea salt
Black pepper
Zest of 1 lemon
1/2 cup roughly chopped almonds, lightly toasted
Place the scallions and garlic in the bowl of a food processor and grind to a rough chop. Add the grapes and cucumber and process until fairly smooth. Add the tomatoes, olive oil, and sherry wine vinegar. Season with sea salt and black pepper and process until smooth.
Transfer to a bowl and add the fresh herbs. Taste for seasoning. Refrigerate for several hours before serving (taste again when cold; it may need a bit more salt or an extra drizzle of sherry wine vinegar, as cold tends to dull flavor a bit).
When just about ready to serve, pour the soup into chilled bowls and have them close at hand. Heat a large skillet over high flame for a minute and then add the olive oil. When hot, add the shrimp and the garlic and saute quickly, just until pink and tender, about a minute.
Season with salt, black pepper, and the lemon zest. Scatter on the almonds and toss for a second or two.
Divide out the shrimp and place them in the soup bowls. Give each bowl a drizzle of fresh olive oil, and garnish with basil sprigs.
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