Shrimp gazpacho

Yield: 1 servings

Measure Ingredient
2 \N Garlic cloves; chopped
2 tablespoons Olive oil
2 tablespoons Red wine vinegar
2 tablespoons Fresh lemon juice
½ pounds Cooked large shrimp; peeled, deveined
¾ pounds Large plum tomatoes; (about 6), seeded,
\N \N ; chopped
1 \N Green bell pepper; chopped
1 \N Red bell pepper; chopped
½ large Cucumber; peeled, seeded,
\N \N ; chopped
1 bunch Green onions; chopped
½ bunch Fresh cilantro leaves; chopped
1 large Jalapeno chili; minced
4½ cup Tomato juice; chilled
\N \N 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 jalapeno 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.

Serves 6.

Bon Appetit April 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes