Red Gazpacho

By shirleyp123

Ingredients

• Soup:
• 4 cups ripe Roma tomatoes
• 1/2 cup celery
• 1 cup cucumber (optional)
• 1 cup sweet yellow bell pepper
• 1/2 cup red Bermuda onion
• 1 Tbsp garlic, minced
• hot chili peppers to taste
• 1 Tbsp coriander seed, crushed
• 1/2 cup fresh coriander leaves
• 1 can tomatoes, diced
• 1/2 cup v-8 tomato juice
• 4 Tbsp olive oil
• 2 Tbsp fresh lime juice
• 3 Tbsp red wine vinegar
• 1/2 tsp salt
• 1/4 tsp white pepper
• Topping:
• 1 lb shrimp or crab meat

Preparation

Step 1

Clean and seed soup vegetables cutting into slices that will fit through slot in food processor. In multiple batches, process the ingredients for soup until they are small enough for your taste, then combine all batches in a large container that can be covered and cooled in refrigerator for several hours to combine flavors before serving. Serve topped with either shrimp or crab.

I like to serve with tortilla chips.

Serves 6

Try using spicy V-8 for more flavors.
I like chopped cucumber as topping rather than in the soup.
Italian Parsley can be used instead of the cilantro leaves.