Summer is around the corner and my family is already asking for their favorite summer soup recipe. I found the following Gazpacho recipe in an article from “The Bottom Line” and have modified it a bit. What’s amazing is that I really don’t like Gazpacho, but I wanted to try this one because of the addition of a few other veggies and the results were DELICIOUS! The best part is that you make it in a blender, so NO cooking during those hot summer months!
GAZPACHO with SHRIMP
1 English cucumber, seeded and cut into chunks (you can use regular cukes as well)
1 large red or orange bell pepper, cored, seeded and cut into chunks
½ teaspoon finely chopped garlic
1 quart of tomato juice (I use R.W. Knudsen Organic Tomato juice)
4 medium tomatoes (1 lb), diced
2 tablespoons extra-virgin olive oil
4 teaspoons red wine vinegar, or more to taste
salt and freshly ground pepper
½ lb cooked peeled wild-caught shrimp, cut into ½-inch pieces
Guacamole (1 tablespoon per bowl)
Thinly slice the green part of one scallion, and set it aside to be used as a garnish. Cut the remaining white part of the scallion and the second whole scallion into chunks. In a food processor, combine the scallion chunks and the cucumber, bell pepper and garlic, then pulse until coarsely chopped. Add tomato juice, and pulse until the vegetables are finely chopped. Transfer to a large bowl, and stir in the tomatoes, olive oil and vinegar. Season to taste with salt and pepper. Pour into bowls. Top with shrimp, guacamole and scallion greens.