Recipes with Chef Scott Krause

Ingredients:  (Serves 4)

Prep Time: 15-20 minutes

~ 3 Cups of canned crushed San Marzano Tomatoes

~ 1 Stalk Celery (chopped roughly)

~ 1/2 English Cucumber (peeled, roughly chopped)

~ 1 Whole Red Pepper, (chopped red pepper)

~ 1 Whole Ripe Vine Tomato

~ 1/8 bundle of Cilantro (roughly chopped)

~ 1/2 tsp. Ground Cumin

~ 1/2 tsp. Chili Powder

~ 1/2 tsp. Smoked Paprika

~ 1/4 tsp. Granulated Garlic

~ 1/4 tsp. Kosher Salt

~ 1/4 Cup Extra Virgin Olive Oil

~ 2 tbsp Sherry Vinaigrette

~ 2 tsp Honey

Garnish:

~ 2 oz Cooked Chilled Baby Shrimp

~ 1/2 tsp Extra Virgin Olive Oil

~ 1/4 tsp Scallions (finely chopped)

Instructions:

Place all ingredients (except Olive Oil) in a blender.  Puree the mixture on medium speed.  When the soup is fully pureed, stop and check seasonings, adjust to your own taste and add Olive Oil.  Resume the blender on medium speed until fully emulsified.  Place the mixture in a storage container and refrigerate for a minimum of 2 hours.  Serve in a chilled bowl and garnish with chilled Baby Shrimp, Extra Virgin Olive Oil and finely chopped Scallions.  Enjoy!