Recipe: Shrimp Gazpacho

SHRIMP GAZPACHO

"This recipe can easily be multiplied by 2. This recipe keeps well refrigerated for about 48-72 hours."

1 (42 oz.) can tomato juice (no salt added)
2 lb. tomatoes (peeled and chopped)
1 lb. cucumbers (peeled and diced)
1/4 cup green peppers (diced)
1/4 cup celery (diced)
1/4 cup red onion (diced)
1 1/2 tsp. fresh tarragon
3 cloves garlic (minced)
2 tsp. Tabasco sauce
1/4 cup red wine vinegar
1/2 tsp. salt
1 lb. fresh steamed shrimp (peeled & deveined)
fresh ground black pepper to taste

Combine all ingredients. Chill for at least 3 hours before serving.

Add fresh ground black pepper to taste.

Servings: 6
Serving size: 1.5 cups

Nutrition Facts:
Calories 163
Calories from Fat 18

Amount Per Serving (% Daily Value):
Total Fat 2g (3%)
Saturated Fat 0g (0%)
Cholesterol 115mg (38%)
Sodium 345mg (14%)
Total Carbohydrates 20g (7%)
Dietary Fiber 4g (6%)
Protein 19g
Vitamin A 47%
Vitamin C 126%
Calcium 8%
Iron 23%