GAZP: Shrimp Gazpacho #1
Source of Recipe
"Simply Shrimp" by Rick Rodgers
Recipe Introduction
A nice cold gazpacho is great for a hot summer day and with shrimp added, it is twice as good.
* Exported from MasterCook *
Shrimp Gazpacho #1
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cold, Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ripe tomatoes -- seeded and cut into
-- 1/2 inch dice
1 large cucumber -- peeled, seeded, and
-- cut into 1/2-inch dice
1 medium red bell pepper -- seeded and cut
-- into 1/2-inch dice
1/3 cup red onion -- chopped
2 garlic cloves -- crushed through a
-- press
2 cups canned tomato-clam juice
-- (such as Clamato)
2 tablespoons fresh lemon juice
1/4 teaspoon salt
hot red pepper sauce -- to taste
1 pound medium shrimp -- cooked, peeled and
-- deveined, and coarsely
-- chopped
croutons -- for garnish
In a large bowl, combine all of the ingredients except the shrimp and croutons. Cover and refrigerate until well chilled, at least 4 hours or overnight.
Stir in the shrimp. Serve topped with croutons.
Makes 4 to 6 servings.
Judi's notes: It is advisable to chop the veggies by hand, not in a food processor or blender or they might give off too much liquid and dilute the soup too much.
Source: "Simply Shrimp" by Rick Rodgers
Formatted for Master-Cook by Judi M. Phelps (judimae@earthlink.net)
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