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Source: Stop and Smell the Rosemary

Spicy Shrimp Gazpacho
This chilled gazpacho is perfect for a hot summer day.
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Serves: 6-8
Prep Time: 20 minutes
Cook Time: 5 minutes
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1 teaspoon salt
2 cloves garlic, minced
1 1/2 cups cubed white bread, crusts removed
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
1 teaspoon ground cumin
1 cup plus 1 1/2 cups tomato juice
2 pounds tomatoes, peeled, seeded, and diced
1 green bell pepper, diced
1 red bell pepper, diced
1/3 cup minced green onion
1 cucumber, peeled, seeded, and minced
1/3 cup minced red onion
1/2 to 1 cup ice water
1/2 pound fresh shrimp, boiled, peeled, deveined, and chopped
1/4 cup fresh parsley, minced
dash Tabasco sauce
salt
freshly ground pepper
croutons




Make a paste with salt and garlic, rubbing the flat side of a knife back and forth over ingredients. Combine paste, bread, vinegars, olive oil, cumin, and 1 cup tomato juice in a food processor. Blend until smooth. Transfer mixture to a large bowl and add tomatoes, bell peppers, green onions, cucumber, and red onion. Stir in remaining 1 1/2 cups tomato juice and chill 3 hours. Thin soup with ice water to desired consistency. Add shrimp, parsley, and Tabasco. Season with salt and pepper. Serve with croutons.





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