Gazpacho with Shrimp

Kitchen Tested
  • Yield 8 servings

This terrific low-fat tomato-based soup is full of veggies and shrimp.


6 cups tomato juice
2 tablespoons red wine vinegar
1 tablespoon minced garlic
1 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1 1/2 cups finely chopped tomato
1/2 cup chopped onion
1 cup chopped green onions
1 teaspoon dried basil
1 teaspoon dried oregano
dash hot pepper sauce
1/2 teaspoon pepper
1 pound small cooked peeled shrimp


  1. In a large bowl, mix together tomato juice, vinegar and garlic.
  2. In another bowl, combine green pepper, red pepper, tomato, onion and green onions. Add half vegetable mixture to tomato juice mixture. Place remaining half of vegetable mixture in a food processor and process until smooth. Add to tomato juice mixture. Stir in basil, oregano, hot sauce, pepper and shrimp. Refrigerate, covered, until well chilled or overnight.



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