Coconut-Tomato Gazpacho with Coriander - Mint Pickled Shrimp

Ingredients

• 1 tablespoon peppercorns black
• 1 cup coconut milk 
• 2 tablespoons coriander seeds 
• 5 sprigs cilantro leaves fresh
• 2 tablespoons cilantro leaves fresh chopped
• 1 inch ginger root fresh minced peeled
• 5 sprigs mint leaves fresh
• 1 small onion red chopped
• 0.5 teaspoon pepper flakes red
• 2 cups sherry vinegar 
• 0.5 pound colossal shrimp shelled
• 1 large vine-ripened tomato whole
• 5 large vine-ripened tomatoes chopped
• 0.5 cup water 

Equipment

• bowl
• pot
• blender

Directions

1. In a large saucepot, combine the vinegar, water, coriander seeds, peppercorns, cloves, and red pepper flakes. Bring the mixture to a boil over medium-high heat.
2. Add the shrimp, mint, and cilantro. Turn off the heat and allow to cool for 30 minutes.
3. Drain the shrimp.
4. Combine the chopped tomatoes, red onion, ginger, and coconut milk in a blender and puree until smooth. Season the mixture with salt and pepper. Core the whole tomato and add to blender. Pulse the blender 5 times, or until the tomato is coarsely chopped.
5. Transfer the gazpacho to the refrigerator to chill for at least 30 minutes.
6. Serve the soup in small chilled bowls with a shrimp on top.
7. Garnish with finely chopped cilantro.