Gazpacho With Shrimp Recipe
Ingredients
2 cloves garlic
8 sprigs cilantro or parsley (optional)
1/2 small cucumber, peeled
1 small green bell pepper
1 bunch scallions (6 to 8)
1 can (14 1/2 ounces) whole tomatoes, with their juice
1 cup frozen cooked baby shrimp, thawed
2 cans (11 1/2 ounces each) low-sodium or regular vegetable juice cocktail
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of ground cumin
Directions
1 In a food processor or blender, mince the garlic and cilantro (if using).
2 Add the cucumber, green pepper and scallions and coarsely chop. Add the canned tomatoes with their juice and pulse briefly to coarsely chop.
3 Turn the mixture into a large serving bowl and stir in the shrimp, vegetable juice, vinegar, salt, black pepper and cumin. Chill until ready to serve.
2 Add the cucumber, green pepper and scallions and coarsely chop. Add the canned tomatoes with their juice and pulse briefly to coarsely chop.
3 Turn the mixture into a large serving bowl and stir in the shrimp, vegetable juice, vinegar, salt, black pepper and cumin. Chill until ready to serve.
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