Shrimp Gazpacho
Source of Recipe
Bon Appétit April 1991 Mary Baker: Tulsa, Oklahoma
Recipe Introduction
This is something close to a gazpacho that my sister in law had a taste of and wanted the recipe. We looked all over and this is the closest thing we could find. Slice some avacado nice and thin and add it to the mix makes it perfect for a hot summer day.
List of 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 (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 jalapeño chili; minced
4 1/2 cups tomato juice; chilled
Lemon wedges Recipe
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. 6 servings
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