Shrimp Gazpacho

Ingredients

• 1/2 sweet Texas onion, cut into 6 pieces *
• 2 cloves garlic, sliced
• 4 ripe tomatoes, peeled, cored, and quartered
• 2 small cucumbers, peeled and cut in chunks, divided
• 1 red bell pepper, diced, divided
• 2 serrano chiles, stemmed, seeded
• 1/4 cup red wine vinegar
• 4 cups tomato or V8 juice
• 2 tablespoons tomato paste
• 2 sprigs parsley
• 2 sprigs basil
• 1/2 teaspoon salt
• 1/2 cup diced green bell pepper
• 1/2 pound cooked shrimp, chopped coarsely
• 6 lime wedges
• Thin tortilla strips, toasted

* If Texas sweet onions are not available, use a sweet red onion. Cut into 6 pieces and soak in ice water 15 minutes before blending.

Instructions

1. Using a blender or food processor fitted with the metal blade, blend the garlic, tomatoes, and onion. Set aside 1/2 cup each diced red bell pepper and diced cucumber.
2. Blend the remaining cucumber and peppers along with serrano chiles and vinegar. Add 1 cup of the tomato juice, tomato paste, parsley, basil, and salt. (You will have to do this in several batches.)
3. Combine the blended vegetables in a large bowl. Add remaining tomato juice and season with salt and pepper.
4. Stir in reserved diced vegetables, green bell pepper, and chopped shrimp.
5. Chill for 2 hours before serving.
6. Sprinkle each bowl of gazpacho with diced red bell pepper and diced cucumber which had been set aside.
7. Serve with a lime wedge and toasted tortillas.

Advance Preparation: The soup may be prepared a day in advance. Add the shrimp before serving.