What’s Better Than an Argentine Tango? This Recipe, Of Course!

Some will like it hot. Others will like it chilled. Either way you choose to serve it, you are going to get rave reviews. I wouldn’t normally recommend a soup for summer, unless it was a light, chilled soup.

This soup is one of those rare concoctions that tastes great either way. It is hearty as a hot soup, with its bold, spicy tomato taste and big chunks of shrimp. But it is refreshingly light as a chilled soup. This makes it a versatile dish that deserves a place in your recipe collection.

It is also quite simple and quick to prepare. Once you have your ingredients assembled, you can have the hot version on your table in about 20 minutes. Of course chilling it will take several hours, so if you want to serve it as a chilled soup, I recommend that you make it the day before you plan to serve it.

To make this soup even more convenient to prepare, you could use frozen shrimp. The tiny pre-cooked shrimp will work just as well as larger shrimp. The smaller shrimp would be best for nights you are going to serve this to your family, especially if there are children at your table. Jumbo shrimp (quite the oxymoron!) would make a memorable presentation for guests.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  Be cautious with the red pepper flakes in this recipe. The ¼ tsp called for will make this small amount of soup fairly spicy. Suggest you start with 1/8 tsp and taste it as it cooks. You can always add more, but if you add too much at the start, you could ruin a whole batch of soup.

Recipe and photo courtesy of Joanna Cismaru at Jo Cooks