Total Time
Prep 10 mins
Cook 0 mins

Recipe from Sara Moulton’s latest cookbook Sara’s Secrets for Weeknight Meals.

Ingredients Nutrition


  1. Combine the tomato-vegetable juice with ½ cup each of the cucumber and green pepper, the vinaigrette, sherry vinegar, and garlic in a food processor or blender.
  2. Blend until the vegetables are pureed. Taste and add salt and pepper to taste.
  3. Divide the gazpacho among 4 chilled soup plates and top with the remaining chopped cucumber and pepper, tomatoes, shrimp, croutons, and onion.
  4. Enjoy!