Gazpacho with Shrimp

It is a great time to make this recipe, even though the temps might be getting cooler where you live the farm stands are still full of the veggies needed for this recipe.

Plus this is no plain gazpacho, it has shrimp to make a complete course.

I chose this recipe for my anniversary dinner because my husband wanted to make a shrimp side dish, we were already making fish, and I wanted gazpacho appetizer. I think this was a win win recipe. It was like having a pumped up shrimp cocktail with the added bonus of all the veggies

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To seed the plum tomatoes simply scoop them out with a spoon.

Also the recipe says to make it only 6 hrs in advance, I made the soup the night before the the shrimp earlier in the day, I kept them separate until I was just ready to serve.

I also did all the prep in my food processor, saves a lot of time!!

To dress it up for a special occasion, serve it in Martini glasses.

Shrimp Gazpacho

Ingredients:

Amount	Measure	Ingredient - Preparation Method
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	jalapeno chili - minced
4 1/2	cups	tomato juice - chilled

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 jalapeno 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. Serves 6. Bon Appetit April 1991

I also have a friend who likes using up those green tomatoes in the garden.