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Name: Shrimp Gazpacho
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Red wine vinegar; ; chopped; 1 Green bell pepper chopped; 1/2 lg Cucumber peeled, seeded; 2 Garlic chopped; 2 tb Fresh Lemon Juice; 1/2 lb shrimp large, Cooked, peeled; 4 1/2 c Tomato juice chilled; 1 bn Green Onions chopped; Lemon wedges; 3/4 lb plum tomatoes Large; 1 Red bell pepper chopped; ; chopped; 2 tb olive oil; 1/2 bn Fresh cilantro leaves;; 1 lg Jalapeno chili minced

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INGREDIENTS

2 tb Red wine vinegar
; chopped
1 Green bell pepper ; chopped
1/2 lg Cucumber ; peeled, seeded
2 Garlic ; chopped
2 tb Fresh Lemon Juice
1/2 lb shrimp ; large, Cooked, peeled
4 1/2 c Tomato juice ; chilled
1 bn Green Onions ; chopped
Lemon wedges
3/4 lb plum tomatoes ; Large
1 Red bell pepper ; chopped
; chopped
2 tb olive oil
1/2 bn Fresh cilantro leaves;
1 lg Jalapeno chili ; minced

Servings

INSTRUCTIONS

Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours. Combine tomatoes, green and red bell peppers, cucumber, green onions, cilantro and jalapeno in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Ladle soup into bowls. Garnish with lemon wedges and serve. Serves 6. Bon Appetit April 1991

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Nutrition

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Serving Size: 1 Serving (2344g)
Recipe Makes: 1

Calories: 754
Calories from Fat: 121 (16%)

Amt Per Serving		% DV

	Total Fat 13.5g	18 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 3.2g
Cholesterol 340.5mg		105 %
Sodium 498.2mg		17 %
Potassium 5132.7mg		135 %
Total Carbohydrate 110.5g		32 %
	Dietary Fiber 23.6g	94 %
	Sugars, other 86.9g
Protein 64.4g		92 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 754

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