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SHRIMP GAZPACHO
2 Garlic Cloves, Chopped
2 TBS Olive Oil
2 TBS Red Wine Vinegar
2 TBS Fresh Lemon Juice
1/2 LB Cooked Large Shrimp, Peeled, Deveined
3/4 LB Large Plum Tomatoes (About 6), Seeded, Chopped
1 Green Bell Pepper, Chopped
1 Red Bell Pepper, Chopped
1/2 Large Cucumber, Peeled, Seeded, Chopped
1 Bunch Green Onions, Chopped
1/2 Bunch Fresh Cilantro Leaves, Chopped
1 Large Jalapeņo Chili, Minced
4 1/2 Cups Tomato Juice, Chilled
Lemon Wedges
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 jalapeņo 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.
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