Gazpacho with Shrimps
Servings: 6
IngredientsPreparation
  • 2 cloves garlic, chopped
  • 2 tablespoons [30 mL] olive oil
  • 2 tablespoons [30 mL] red wine vinegar
  • 2 tablespoons [30 mL] freshly squeezed lemon juice
  • 1/2 pound [227 g] boiled large shrimps, shelled and deveined
  • 3/4 pound [340 g] prune-tomatoes, seeded and chopped [approximately 6]
  • 1 sweet green pepper, membranes removed and seeded, chopped
  • 1 sweet red pepper, membranes removed and seeded, chopped
  • 1/2 large cucumber, peeled, seeded and chopped
  • 1 bunch green onions, chopped
  • 1/2 bunch fresh coriander leaves, chopped
  • 1 large Jalapeno pepper, membranes removed and seeded, minced
  • 4 1/2 cups [1.125 L] really cold tomato juice
  • Salt and pepper, to taste
  • 6 wedges lemon
  • Into a medium bowl, mix together chopped garlic, olive oil, red wine vinegar and freshly squeezed lemon juice.
  • Mix in prepared boiled shrimps; cover bowl and refrigerate mixture for 1 to 2 hours.
  • Then, into a large bowl, mix together chopped prune-tomatoes, sweet green and red peppers, cucumber, green onion, fresh coriander leaves and minced Jalapeno pepper.
  • Stir in cold tomato juice before stirring in shrimps mixture.
  • Season really cold soup with salt and pepper before serving into individual cold bowls, garnished with lemon wedges.