Shrimp Gazpacho
Time needed
35 min
preparation
Serving Size / Yield
6
Ingredients
- 8 med. rip tomatoes, peeled, if desired, and chopped
- 1 med. cucumber, chopped
- 3/4 C. low-sodium vegetable juice or low-sodium tomato juice
- 1/2 C. clam juice
- 1/4 C. chopped onion
- 3 Tbs. red wine vinegar
- 2 Tbs. fresh cilantro
- 2 Tbs. olive oil
- 1 clove garlic, minced
- 1/4 tsp. ground cumin
- 1 8-oz. pkg. frozen, peeled, cooked small shrimp, thawed
- fat-free dairy sour cream, optional
Directions
In a large mixing bowl, combine tomatoes, cucumber, sweet pepper, vegetable juice or tomato juice, clam juice, onion, vinegar, cilantro, olive oil, garlic and cumin. Gently fold shrimp into the tomato mixture.
Cover and chill 4 to 24 hours to allow flavors to blend. To serve, ladle into serving bowls and top with a spoonful of sour cream if desired.
