Smoked Paprika Gazpacho – Rachael Ray

Name: Smoked Paprika Gazpacho – Rachael Ray
Ingredients: One can or two cans diced fire-roasted tomatoes (one 28 ounces or two cans 14.5 ounces each); 3 cups vegetable broth; 1 cup V8 or tomato juice; 2 slices white bread, torn; 4 small ribs celery from the heart, chopped; 1 red onion, chopped; 3 roasted red peppers, chopped; 1/2 English cucumber, chopped; 1 clove garlic, grated or finely chopped; 2 tablespoons sherry vinegar or dry sherry; Juice of 1 lemon or 1 lime; 2 tablespoons extra virgin olive oil (EVOO); 2 teaspoons hot pepper sauce; 2 teaspoons sweet smoked paprika; Salt and pepper; Jumbo shrimp, cooked and chilled, for dipping (optional)

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Ingredients One can or two cans diced fire-roasted tomatoes (one 28 ounces or two cans 14.5 ounces each) 3 cups vegetable broth 1 cup V8 or tomato juice 2 slice

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Ingredients

One can or two cans diced fire-roasted tomatoes (one 28 ounces or two cans 14.5 ounces each)
3 cups vegetable broth
1 cup V8 or tomato juice
2 slices white bread, torn
4 small ribs celery from the heart, chopped
1 red onion, chopped
3 roasted red peppers, chopped
1/2 English cucumber, chopped
1 clove garlic, grated or finely chopped
2 tablespoons sherry vinegar or dry sherry
Juice of 1 lemon or 1 lime
2 tablespoons extra virgin olive oil (EVOO)
2 teaspoons hot pepper sauce
2 teaspoons sweet smoked paprika
Salt and pepper
Jumbo shrimp, cooked and chilled, for dipping (optional)