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Serves : 4

From Terrance Brennan, a 1995 Best New Chef, now at Picholine and Artisanal in New York City. Plus: More Soup Recipes and Tips

How to Make It

Step 1    

Fill a large bowl with ice and water. In another bowl, combine the bread, almonds, grapes, cucumber and garlic with the water, oil and vinegar. Working in batches, puree the mixture in a blender, then strain through a fine sieve into a large bowl set in the ice bath. Stir the soup until chilled; season with salt and cayenne. Reserve the ice bath.

Step 2    

In a medium saucepan of boiling salted water, cook the shrimp until opaque, about 2 minutes. Drain and refresh in the ice bath until chilled. Drain well, pat dry and cut into quarters crosswise.

Step 3    

Ladle the soup into chilled bowls. Garnish with the shrimp, tomato, celery and cilantro and serve.

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