Chunky Shrimp Gazpacho
By
Roxane R.
@CookingRox
18
Blue Ribbon Recipe
What a refreshing summertime soup! Fresh and crisp, we could eat this gazpacho every day but especially on a hot summer day. Made with healthy ingredients, you won't feel guilty after eating the whole bowl.
The Test Kitchen
Ingredients
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1/2 lbshrimp (cooked, shelled & deveined)
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3lemon, juice fresh squeezed
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1 can(s)tomatoes, canned & diced (28 oz)
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1/2 cV-8 juice
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1/4 colive oil
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2 tspred wine vinegar
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1 tspWorcestershire sauce
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1 Tbsptabasco sauce (or more to taste)
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1lime, juice fresh squeezed
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1 1/2 tspsalt
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1 tsppepper
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1/4 ccilantro, chopped
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1 smallred onion, chopped
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2 stalk(s)celery, chopped
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1/2 cgreen bell pepper, chopped
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1/2 cred, yellow or orange bell pepper, chopped
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1/2cucumber, chopped
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2 tspolive oil for stir-frying veggies