Tomato and peach shrimp soup

by Kayla Magazine
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Tomato and peach shrimp soup

This tomato and peach shrimp soup turned out so delicious that I couldn’t be happier. Every cook is happy when his experiments and creations work. Right? This soup was on my menu all week. I made it for my family and friends. It is a quick and easy meal when you are craving something tasty and gourmet. I came up with this soup recipe because I wanted to make a soup I made before, but I didn’t had all the ingredients. And I didn’t want any fat, I mean cream or cocos cream. I wanted pure mediterranean soup with fruits and shrimps. It turned out beautifully. I will admit that this is one of my favorite soups. It is very easy and simple to make. Try it.

If you don’t like the sweet and sour, just skip the peaches and sugar. Add more garlic, chopped tomatoes. It will be a soup of a completely different shade. Let your imagination run wild. Have fun!

Tomato and peach shrimp soup recipe

Ingredients

1 teaspoon rosemary (1 tablespoon dried rosemary)

6 basil leaves (1 teaspoon dried basil)

1 twig thyme (1 teaspoon dried thyme)

6 oregano leaves or 1/2 teaspoon of dried oregano

1 twig parsley or 1 teaspoon of dried parsley

2-3 onions diced

13 oz (360 g) neutral taste mashed tomato sauce

3-4 fresh peaches

2 carrots cut into slices

3 cloves of garlic,  minced  or a pinch of dried garlic

2 tablespoons brown sugar or agave syrup

1 + 1/4 cups (300 ml) water

salt

13 oz (360 g) shrimps with no shells

2 tablespoons butter

sprouts or greens for decorating

French baguette, toasted bread or bun

Instructions

Peel the carrots, cut into slices. Peel the onions, garlic and dice. Sweat the onions with the butter until they are translucent, add carrots and garlic. Cook on medium heat.

carrots

Chop herbs. Pour water, tomato sauce, herbs, fried carrots, onions, sugar or agave syrup, a pinch of salt into the pot. Heat over medium heat until boiling. If you’re out of garlic, add dried garlic powder. A good shrimp soup can’t do without garlic.

Peel and cut the apricots into cubes while the soup is hot. Remove the shrimp from the freezer, soak in warm water, then take off the shells if necessary. Never use a microwave to defrost shrimps.

As soon as the soup boils, add shrimp and apricots. Decorate your plate with greens you have on hand and serve. I used pea sprouts this time. Serve with a toasted bread, French baguette or your favorite bun. This tomato and peach shrimp soup is restaurant-worthy. If I ever open one, it will surely have this gourmet soup with sea and fruit flavors on the menu. Enjoy!

Tips

Shrimps cook very quickly. If you buy them in red color, they are already cooked, and you just have to heat them. It should only be added at the very end before serving. It is very easy to overcook shrimps, then they become hard and not as tasty as they should be. Tough and tasteless. Sometimes you can buy frozen ones that are already like this, so it is best to buy gray ones and prepare it yourself. If the shrimps are gray in color, they should be cooked just for 1 minute. I mean just until they turn pink.

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Tomato and peach shrimp soup Tomato and peach shrimp soup

Tomato and peach shrimp soup

Tomato and peach shrimp soup

Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

1 teaspoon rosemary (1 tablespoon dried rosemary)

6 basil leaves (1 teaspoon dried basil)

1 twig thyme (1 teaspoon dried thyme)

6 oregano leaves or 1/2 teaspoon of dried oregano

1 twig parsley or 1 teaspoon of dried parsley

2-3 onions diced

13 oz (360 g) neutral taste mashed tomato sauce

3-4 fresh peaches

2 carrots cut into slices

3 cloves of garlic,  minced  or a pinch of dried garlic

2 tablespoons brown sugar or agave syrup

1 + 1/4 cups (300 ml) water

salt

13 oz (360 g) shrimps with no shells

2 tablespoons butter

You can use sprouts or greens for decorating

French baguette, toasted bread or bun

Instructions

Peel the carrots, cut into slices. Peel the onions, garlic and dice. Sweat the onions with the butter until they are translucent, add carrots and garlic. Cook on medium heat.

Chop herbs. Pour water, tomato sauce, herbs, fried carrots, onions, sugar or agave syrup, a pinch of salt into the pot. Heat over medium heat until boiling. If you're out of garlic, add dried garlic powder. A good shrimp soup can't do without garlic.

Peel and cut the apricots into cubes while the soup is hot. Remove the shrimp from the freezer, soak in warm water, then take off the shells if necessary. Never use a microwave to defrost shrimps.

As soon as the soup boils, add shrimp and apricots. Decorate your plate with greens you have on hand and serve. I used pea sprouts this time. Serve with a toasted bread, French baguette or your favorite bun. This tomato and peach shrimp soup is restaurant-worthy. If I ever open one, it will surely have this gourmet soup with sea and fruit flavors on the menu. Enjoy!

Notes

Shrimps cook very quickly. If you buy them in red color, they are already cooked, and you just have to heat them. It should only be added at the very end before serving. It is very easy to overcook shrimps, then they become hard and not as tasty as they should be. Tough and tasteless. Sometimes you can buy frozen ones that are already like this, so it is best to buy gray ones and prepare it yourself. If the shrimps are gray in color, they should be cooked just for 1 minute. I mean just until they turn pink.

Tried this recipe?
Mention me on Instagram at @kaylamagazineofficial or tag #kaylamagazineofficial

 

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