Recipe for Gazpacho With Shrimp
Southwestern

GAZPACHO WITH SHRIMP

    Gazpacho with Shrimp

    3 pounds (about 6) ripe tomatoes
    1 slice white bread without crust in cubes
    2/3 cup tomato juice
    3 tablespoons balsamic vinegar
    3 tablespoons lemon juice
    2 teaspoons Worcestershire
    1 teaspoon hot sauce
    1 cup diced bell pepper
    1/2 cup seeded, diced cucumber
    2 cloves garlic, minced
    2 tablespoons chopped cilantro
    1/2 pound small cooked shrimp
    Salt and pepper

    In blender, coarsely puree tomatoes and bread, a portion at a time. Pour into large bowl.

    Stir in remaining ingredients except shrimp.

    Refrigerate until cold.

    Serve in wide bowls. Add shrimp and extra cilantro.


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