Recipes
Return to previous pageGazpacho with Shrimp
Submitted By Terry Brashem
(1 rating)
This spicy cold vegetable soup is perfect for lunch or dinner...especially on a hot summer day! Make it ahead to allow the flavors to blend.
- Preparation Time: 0 minutes
- Cooking Time: 0 minutes
- Servings: 4
Ingredients
- 1 cup canned tomato juice, chilled
- 3 medium tomatoes, chopped
- 1 large cucumber, peeled, seeded & chopped
- 1 medium red bell pepper, seeded and chopped
- 1/2 cup sweet white or red onion, chopped
- 1 lemon, juiced
- 1 garlic clove, minced
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 2 dahes hot sauce, more if desired
- 1 pound baby shrimp
- 8 tablespoons light sour cream
- parsley, chopped, optional for garnish
- 60 baked tortilla chips
Instructions
- Combine tomato juice, chopped vegetables, lemon juice and seasonings together. Refrigerate overnight.
- Add baby shrimp prior to serving and garnish each portion with 2 tablespoons light sour cream and chopped parsley. Serve with baked Doritos Chips.
Client Comments
- Roy
- 8/26/2009
- This soup is amazing. Perfect now because of the fresh vegatables, most of which I had in my garden. I would add alittle more hot sauce. This is a keeper.
- John Sutton
- 6/16/2008
- Love this soup! I add extra hot sauce to mine and a bit of dried oregano. I also put about half of the soup in the blender for a few seconds so it's not quite as chunky. Delicious and even better the next day.