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Gazpacho with Shrimp



  • 3 pounds (about 6) ripe tomatoes
  • 1 slice white bread without crust, cubed
  • 2/3 cup tomato juice
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons lemon juice
  • 2 teaspoons Worcestershire
  • 1 teaspoon hot sauce
  • 1 cup diced bell pepper
  • 1/2 cup seeded, diced cucumber
  • 2 cloves garlic, minced
  • 2 tablespoons chopped cilantro
  • 1/2 pound small cooked shrimp
  • Salt and pepper


  1. In blender, coarsely puree tomatoes and bread, a portion at a time. Pour into large bowl.
  2. Stir in remaining ingredients except shrimp.
  3. Refrigerate until cold.
  4. Serve in wide bowls. Add shrimp and extra cilantro.

Posted by MzMaggie at Recipe Goldmine 7/10/02 2:40:08 pm.


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