Recipe: Spicy Shrimp Gazpacho (food processor)

SPICY SHRIMP GAZPACHO

Salt
2 cloves garlic, minced
1 1/2 cups cubed white bread, crusts removed
1/4 cup red wine vinegar
2 tbls. balsamic vinegar
1/4 cup extra-virgin olive oil
1 tsp. ground cumin
2 1/2 cups tomato juice, divided use
2 lbs. tomatoes, peeled, seeded and diced
1 green bell pepper, diced
1 red bell pepper, diced
1/3 cup minced green onions
1 cucumber, peeled, seeded and minced
1/3 cup chopped red onion
1/2 to 1 cup ice water
1/2 lb. fresh shrimp, boiled, peeled, deveined and chopped
1/4 cup minced fresh parsley
Dash Tabasco sauce
Freshly ground pepper
Croutons

Make a paste with 1 teaspoon of salt and garlic by rubbing the flat side of a knife back and forth over the ingredients.

Combine the paste, bread, vinegars, olive oil, cumin and 1 cup of tomato juice in a food processor. Blend until smooth.

Transfer mixture to a large bowl and add tomatoes, bell peppers, green onions, cucumber and red onion.

Stir in remaining 1 1/2 cups of tomato juice and chill 3 hours. Thin soup with ice water to desired consistency.

Add shrimp, parsley and Tabasco. Season with salt and pepper. Serve with
croutons.

Serves 6-8
Adapted from source: Stop and Smell the Rosemary by the Junior League of Houston