Shrimp Gazpacho

Shrimp Gazpacho
Shrimp Gazpacho

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    garlic cloves chopped

  • 2

    tablespoons olive oil

  • 2

    tablespoons red wine vinegar

  • 2

    tablespoons fresh lemon juice

  • 1/2

    pound cooked large shrimp peeled, deveined

  • 3/4

    pound large plum tomatoes - (abut 6) seeded, chopped

  • 1

    green bell pepper chopped

  • 1

    red bell pepper chopped

  • 1/2

    large cucumber peeled, seeded, and chopped

  • 1

    bunch green onions chopped

  • 1/2

    bunch fresh cilantro leaves chopped

  • 1

    large jalapeño chile minced

  • 4 1/2

    cups tomato juice chilled

  • Salt to taste

  • Freshly-ground black pepper to taste

  • Lemon wedges for garnish

Directions

Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours. Combine tomatoes, green and red bell peppers, cucumber, green onions, cilantro and jalapeño in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Ladle soup into bowls. Garnish with lemon wedges and serve. This recipe yields 6 servings.

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