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. My family first enjoyed this tasty dish when invited to a friend's private island in the Bahamas. The hot sun and beautiful scenery make everything taste amazing, but I still thought I could recreate this recipe when I arrived home! After experimenting and tweaking, I think I have 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.
Ingredients :
- 1/2 pound(s) shrimp (cooked, shelled & deveined)
- 3 - lemon, juice fresh squeezed
- 1 can(s) tomatoes, canned & diced (28 oz)
- 1/2 cup(s) V-8 juice
- 1/4 cup(s) olive oil
- 2 teaspoon(s) red wine vinegar
- 1 teaspoon(s) Worcestershire sauce
- 1 tablespoon(s) tabasco sauce (or more to taste)
- 1 - lime, juice fresh squeezed
- 1 1/2 teaspoon(s) salt
- 1 teaspoon(s) pepper
- 1/4 cup(s) cilantro, chopped
- 1 small red onion, chopped
- 2 stalk(s) celery, chopped
- 1/2 cup(s) green bell pepper, chopped
- 1/2 cup(s) red, yellow or orange bell pepper, chopped
- 1/2 - cucumber, chopped
- 2 teaspoon(s) olive oil for stir-frying veggies
Intructions :
- 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!
Rated 5/5 based on 80 Reviews
Keyword : chunky-shrimp-gazpacho-Mexican