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Shrimp Gazpacho

Created by jclawson, Thursday, 02 December 2010


Serve this cold soup for lunch on a hot day. It can be thrown together at the last minute, or made ahead of time to let the flavors chill and mingle. I start with pre-cooked, frozen shrimp that already have been deveined and cooked.


At a glance
16 medium, tail-on shrimp, deveined and cooked
24-ounce can diced tomatoes, with juice
Small can diced chili peppers
Small cucumber, peeled, seeded, and finely diced (approximately 1/2-cup)
Small bunch scallions, trimmed and thinly sliced (approximately 1/3-cup)
16-ounce can tomato juice (2 cups)
1 teaspoon minced garlic
Half of a green bell pepper, finely diced
1 tablespoon olive oil
1 tablespoon lemon juice
1/4-cup minced parsley or cilantro
Nonfat sour cream
Hot pepper sauce


Thaw the shrimp, saving four whole shrimp for garnish. Chop the rest of the shrimp after discarding the tails, mix with all ingredients except the sour cream and the hot sauce, and chill. To serve, spoon the gazpacho into four soup bowls and top with a dollop of sour cream centered with a plump, whole shrimp. Pass the hot sauce. Crusty bread completes the meal.

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