Shrimp Gazpacho
Comments: Serve this soup really cold.
Servings: 6
IngredientsPreparation
  • 2 cloves garlic, chopped
  • 2 tablespoons [30 mL] olive oil
  • 2 tablespoons [30 mL] red wine vinegar
  • 2 tablespoons [30 mL] fresh lemon juice
  • 1/2 pound [227 g] boiled large shrimps, peeled and deveined
  • 3/4 pound [340 g] large plum tomatoes, seeded and chopped [about 6]
  • 1 green bell pepper, membranes removed and seeded, chopped
  • 1 red bell pepper, membranes removed and seeded, chopped
  • 1/2 large cucumber, peeled, seeded and chopped
  • 1 bunch green onions, chopped
  • 1/2 bunch fresh cilantro leaves, chopped
  • 1 large Jalapeņo pepper, membranes removed and seeded, minced
  • 4 1/2 cups [1,125 L] chilled tomato juice
  • Salt and pepper, to taste
  • Lemon wedges, to decorate
  • Combine chopped garlic, olive oil, red wine vinegar and lemon juice into a medium bowl.
  • Add shrimps; cover mixture and refrigerate for 1 to 2 hours.
  • Into a large bowl, combine chopped tomatoes, green and red bell peppers, cucumber, green onions and cilantro, and minced Jalapeņo pepper.
  • Pour in tomato juice.
  • Stir in cold shrimp mixture.
  • Season to taste with salt and pepper.
  • Serve into cold individual soup bowls, garnished with lemon wedges.