Gazpacho with Shrimp
Refreshing cold tomato soup with plump shrimp and crisp vegetables, perfect for a satisfying lunch or elegant appetizer. Makes 4 servings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elliekrieger.com.
Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Airtight container
- Refrigerator
- Glass
Ingredients
- 2 scallions
- 1 English cucumber (about 1 pound), seeded and cut into chunks
- 1 large red or orange bell pepper, cored, seeded and cut into chunks
- ¼ teaspoon finely chopped garlic
- 1 quart low-sodium tomato juice
- 4 medium tomatoes (about 1 pound), diced
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons red wine vinegar, or more to taste
- Salt
- freshly ground black pepper
- Hot sauce, to taste
- ½ pound cooked peeled shrimp, cut into ½-inch pieces
- Crusty whole-wheat bread
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