Gazpacho With Shrimp

I remember growing up my mom would always make Gazpacho, I loved it. This is a twist of that recipe as I add Shrimp instead of abalony.

• Ready In: 1 hr
• Serves: 10

Ingredients

• 4  cups tomato juice
• 3  medium tomatoes, seeded, chopped (about 2 cups)
• 1  medium red bell pepper, seeded, chopped
• 1  medium green bell pepper, seeded, chopped
• 2  medium cucumbers, peeled, seeded and chopped
• 1  medium red onion, chopped
• 2  medium  jalapeno peppers, seeded, chopped
• 2  garlic cloves, minced
• 1⁄2 cup  kraft zesty  Italian dressing
• 1⁄4 cup lemon juice
• 1⁄4 teaspoon  ground red pepper (cayenne)
• 1  lb medium shrimp, cleaned, cooked
• 1⁄4 cup  chopped fresh cilantro

Directions

1. COMBINE all ingredients except cilantro in large bowl; Cut half lb of shrimp into 3 pieces each; stir into mix and cover.
2. REFRIGERATE at least 1 hour to allow flavors to blend.
3. SERVE topped with whole (other 12) the shrimp and cilantro just before serving.