Amped Up Meal: Wolfgang Puck Tomato Bisque
This is a fun series where I buy a packaged food and then amp it up a little. This provides a way to speed up a meal without sacrificing taste. If you have any other brands I should amp-up, please let me know!
In this recipe, I’ve taken a can of soup and turned it into a quicky gazpacho. It can be eaten chilled or at room temperature. I placed the cooked shrimp hot into the cool soup in this version. Perfect to add as a side or an appetizer.
Amped Up Meal: Wolfgang Puck Tomato Bisque
2 servings
2 cans Wolfgang Puck Tomato Bisque
2 cups chopped cucumber
2 TBS balsamic vinegar
1 ear corn, charred
2 green onions, sliced for topping (optional)
10 shrimp (or substitute for other protein)
Tools: blender, oven or grill
Take 1/4 cup soup to marinate the shrimp while the corn cooks
Cook the ear of corn under a broil or on the grill until it’s all starting to brown and slightly charred.
Blend the remaining soup, chopped cucumber, and balsamic vinegar
Cook the shrimp on medium heat, flipping after 3 minutes to finish. Shrimp are quick to cook and are terrible overcooked so once it is all white inside, pull them off the heat.
Cut off the charred corn
Divide the blended soup into 2 bowls, top with green onions, corn, and shrimp
