A La Cote Saint-Jacques's Gazpacho With Shrimp And Zucchini Mousse

By Patricia Wells

Published November 1, 1986

Total Time
15 minutes, plus refrigeration
Rating
3(6)
Comments
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Featured in: FOOD; Family Traditions

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Ingredients

Yield:Four servings

THE GAZPACHO

  • 1 clove garlic

  • 5 small tomatoes (about 1 pound), cored and quartered

  • 1 small red bell pepper, stem and seeds removed, quartered

  • 1 small cucumber, ends trimmed and quartered lengthwise

  • 1 medium-size onion, peeled and quartered

  • 2 tablespoons best-quality red-wine vinegar

  • Salt and freshly ground pepper to taste

THE MOUSSE

  • 1 medium-size zucchini, quartered

  • ¼ cup heavy cream, preferably not ultra-pasteurized

  • Salt and freshly ground black pepper to taste

  • 20 large, peeled prawns or 30 to 35 shrimp

  • 1 tablespoon extra-virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

13 grams carbs; 61 milligrams cholesterol; 164 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 10 grams fat; 3 grams fiber; 736 milligrams sodium; 8 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the gazpacho: In the bowl of a food processor fitted with a metal blade, mince the garlic. Add the remaining ingredients, process until thoroughly blended and season to taste with salt and pepper. The soup will be fairly thick. Refrigerate until just before serving. The soup should be consumed the day it is made.

  2. Step 2

    Prepare the mousse: Just before the soup is to be served, bring a small pot of water to the boil. In the bowl of a food processor fitted with a metal blade, finely chop the zucchini. Blanche the zucchini for several minutes in the boiling water, drain and rinse with cold water to retain the green color. Whip the cream until quite stiff, then fold the zucchini into the cream. Season to taste with salt and pepper.

  3. Step 3

    Brush the prawns with oil and broil or grill just until they are opaque and still resilient but not too firm, about two minutes on each side.

  4. Step 4

    To serve, fill four chilled, shallow soup bowls with the gazpacho. Arrange five prawns in a circle on top of the soup. With a melon baller (or pastry bag and large round tip), form the zucchini mousse into rounds and arrange them in between the prawns. Serve immediately. If any zucchini mousse remains, pass it in a small bowl for additional servings.

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6 user ratings
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Comments

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Madrid

I am confused as to why the gazpacho should be consumed the day it is made. I have been making gazpacho for years and it's actually better after being refrigerated overnight and up to several days so the flavors meld.

Karla M.

Delicious, refreshing and repeatable. Especially in 100 degree weather!

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