white gazpacho with pickled shrimp

white gazpacho with picked shrimp

A bad news, I think I have a procrastination problem. Overwhelmed by my new job, new life, still confused and unsure about the future, . Never stop planning, but really start doing anything. In the aspect of cooking, usually it's like when I do grocery shopping for a particular dish, I will come up with many other plans, some of which sound more exciting than my initial plan, then I buy them all. After I get home, I don't know which to start, then I probably only make one of them, all the other remain as 'planned'. Before, it seems I can cook anytime, but now, it becomes a very big thing, I have to be in a right mood, even need some 'determination', like ' OK, LET ME COOK today! i MUST'

This is not the only thing I cooked since my last blogging, I made some not pretty stuffs, had some failures in experiments, all those frustration are really killing  me , even this dish, I am not 100% satisfactory with it..

Before this, I also made a regular roasted pepper gazpacho, then I discover the white gazpacho, got intrigued, I have no resistant for pretty dish.

white gazpacho usually use grape ,bleached almond and stale white bread, some of them include cucumber too, so does mine, I also add Greek yogurt.But the problem here is I was too lazy to bleach almond , used tahini  and pine nuts instead. so maybe it was an  'wrong' substitution.

Also next time, I would blend all the ingredients expect bread first, then blend the filtered liquid with bread, that will make the soup thicker.

White gazpacho:

cumber: grape: bread:nut=1:1:1:0.5

Pickled shrimp:

Boiling sherry vinegar and water with sugar(1.5:1:1), add cumin, coriander , mint leaves, cilantro leaves, add shrimp, move it away from heat, chill at least 1hr. Or leave them in an airtight jar , can be used within two weeks

Paprika garlic oil:

heat oliver oil , add paprika add garlic , medium -low heat. 5-7mins