Shrimp gazpacho
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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, |
| ; chopped | ||
| 1 | Green bell pepper; chopped | |
| 1 | Red bell pepper; chopped | |
| ½ | large | Cucumber; peeled, seeded, |
| ; chopped | ||
| 1 | bunch | Green onions; chopped |
| ½ | bunch | Fresh cilantro leaves; chopped |
| 1 | large | Jalapeno chili; minced |
| 4½ | cup | Tomato juice; chilled |
| Lemon wedges | ||
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 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.