Shrimp Gazpacho

Recipe Ingredients

2		Garlic cloves - chopped
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Red wine vinegar
2 tablespoons	30ml	Fresh lemon juice
1/2 lb	227g / 8oz	Cooked large shrimp - peeled, deveined
3/4 lb	340g / 11oz	Large plum tomatoes - (abut 6) - seeded, chopped
1		Green bell pepper - chopped
1		Red bell pepper - chopped
1/2		Cucumber - peeled, seeded, (large)
		And chopped
1		Green onions - chopped
1/2		Fresh cilantro leaves - chopped
1		Jalapeño chile - minced (large)
4 1/2 cups	1066ml	Tomato juice - chilled
		Salt - to taste
		Freshly-ground black pepper - to taste
		Lemon wedges - for garnish

Recipe Instructions

Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours.

Combine tomatoes, green and red bell peppers, cucumber, green onions, cilantro and jalapeño in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Ladle soup into bowls. Garnish with lemon wedges and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, April 1991

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