Salad Bar Gazpacho

Made This Recipe? Add Your Photo

Total Time
10mins
Prep
10 mins
Cook
0 mins

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

Skip to Next Recipe

Ingredients

Nutrition

Directions

  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!