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LOCATION: Recipes >> Spanish >> Gazpacho 17

Print this Recipe    Gazpacho 17

Shrimp Gazpacho
Servings: 4-6

20 ounces V8 juice (or tomato juice or bloody Mary mix)
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon fresh chopped cilantro
1 teaspoon fresh chopped parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon lime juice
1 cup tomatoes, fresh chopped
1/2 cup cucumber, seeded, diced
1/4 cup celery finely chopped
1/4 cup green onions chopped
1/4 cup bell pepper
salt to taste
black pepper to taste
1 cup cooked peeled and deveined tiny shrimp

Hold shrimp chilled until ready to serve Combine all ingredients
(except shrimp) until thoroughly mixed Chill the vegetable mixture
for at least 2 hours prior to serving Portion into bowls or cups
and top with 2 tablespoons of shrimp and a lime wedge.

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