Chunky Shrimp Gazpacho
By
Roxane R.
@CookingRox
18
My family first enjoyed this tasty dish when invited to a friend's private island in the Bahamas. The hot sun and beautiful scenery makes everything taste amazing, but I still thought I could re-create this recipe when I arrived home! After experimenting and tweaking, I think I've come up with the perfect balance for a great starter, light lunch, or dinner. The Tabasco sauce gives this recipe a spicy zing, but if you prefer it less spicy the amount can be decreased or omitted altogether.
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.
Ingredients
-
1/2 lbshrimp (cooked, shelled & deveined)
-
3lemon, juice fresh squeezed
-
1 can(s)tomatoes, canned & diced (28 oz)
-
1/2 cV-8 juice
-
1/4 colive oil
-
2 tspred wine vinegar
-
1 tspWorcestershire sauce
-
1 Tbsptabasco sauce (or more to taste)
-
1lime, juice fresh squeezed
-
1 1/2 tspsalt
-
1 tsppepper
-
1/4 ccilantro, chopped
-
1 smallred onion, chopped
-
2 stalk(s)celery, chopped
-
1/2 cgreen bell pepper, chopped
-
1/2 cred, yellow or orange bell pepper, chopped
-
1/2cucumber, chopped
-
2 tspolive oil for stir-frying veggies
How to Make Chunky Shrimp Gazpacho
- Cover cooked shrimp with lemon juice. Chill while the rest of the gazpacho is being prepared.
- In a frying pan, over medium heat, lightly stir-fry red onion, celery, and peppers with 2 tsp of olive oil. Make sure veggies are only slightly softened, not over cooked!
- In a large bowl, combine remaining ingredients.
- Add stir-fried veggies to tomato-cucumber mixture. Then add shrimp and lemon juice to tomato-cucumber mixture. Stir all ingredients together well. Enjoy!
About Chunky Shrimp Gazpacho
Main Ingredient: Vegetable
Regional Style: Mexican
Collection: Summer Recipes
Other Tags: Quick & Easy Healthy
