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    You are in: Home / Recipes / Florida Gazpacho With Shrimp Recipe
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    Florida Gazpacho With Shrimp

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on June 27, 2013

      Very refreshing on a hot, humid day. I did cut back on the onion, only because I felt my husband wouldn't like the over powering pungency onions give to certain recipes. He's not a huge fan of raw onions. i also left off the garlic application on the toast. I think there was enough in the gazpacho. Made for Everyday Holiday Tag game. :)

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    • on July 22, 2010

      Shrimp makes a great addition to this summer soup! I think I did too good of a job squeezing my tomatoes out, because I ended up adding a cup or so of spicy tomato juice to get it to soup consistency. Made a few hours ahead to let the flavors mingle - looking forward to leftovers today at lunch!

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    • on October 14, 2008

      I'm so sorry that this took so long to review, but it was worth the wait. This recipe is absolutely delicious, thankyou.

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    • on September 09, 2008

      5 Stars, this was a great way to use our home-grown tomatoes. I followed Andi's example, and reserved 1/4 of all the veggies to leave in coarse chop, while everything else fit in the Vita Mix all at one time. Our 50-70 count precooked shrimp looked so pretty, I couldn't bring myself to chop them up. Since my shrimp were plain, I should have compensated by adding 1-2 teaspoons of Old Bay seasoning. Thanks for posting, mikekey. Made for Please Review My Recipe.

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    • on July 26, 2008

      Well I can hardly write about this, because it was so delicious~I hardly have the words to describe. I am absolutely the luckiest person to gather all the ingredients for the gazpacho from my garden, have fresh shrimp just purchased for this event, and fresh bread from the oven. If I never tasted another thing, this would be what I would taste last. Oh boy, where to start? As the previous reviewer, I grilled the shrimp as it was a very hot day here. But other then that followed this exactly. I did however, process about 3/4 of gazbacho in processor, leaving 1/4 of all the veggies listed rustic diced. (Larger chunks) This created a delightful taste sensation to the palette which, when introducing the grilled shrimp to the chilled soup was heaven in a bowl. I might add a bit of fresh jalapeno next time, but this was so good, I know I will keep to the same. Thanks, mikekey~ Made for *SSC-Pet Parade* July 2008.

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    • on June 25, 2008

      Simply superb! I knew this would be good, but it exceeded my expectations - wow! I served it with the shrimp on the side, but we ended up slicing them and adding them to the gazpacho, as the flavors really were spectacular together. I served this with lightly seasoned pita chips instead of the baguette, and I grilled the shrimp, but otherwise made exactly as written. Thanks for a great recipe that I plan to serve again soon!

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    Nutritional Facts for Florida Gazpacho With Shrimp

    Serving Size: 1 (446 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 250.5
    Calories from Fat 98
    Total Fat 10.8 g
    Saturated Fat 1.5 g
    Cholesterol 95.2 mg
    Sodium 502.1 mg
    Total Carbohydrate 25.8 g
    Dietary Fiber 4.6 g
    Sugars 10.0 g
    Protein 15.3 g

    The following items or measurements are not included:

    fresh basil

    rice wine vinegar

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