Seafood Gazpacho, Captiva Island

One of the old Gourmet Group members spent Christmas on Captiva Island, and brought back a specialty cookbook for everyone. They served this easy to fix soup to introduce their meal. This soup is best made 24 hours in advance.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 16 ounces

Ingredients

• 1 (16 ounce) can  V8 vegetable juice
• 1  teaspoon ground black pepper
• 2  teaspoons ground cumin
• 1  teaspoon Tabasco sauce
• 1⁄2 cup parsley, chopped
• 2  cups  chicken stock
• 3  tomatoes, peeled, seeded, and diced
• 2  cucumbers, peeled, seeded, and chopped
• 1  small green pepper, diced
• 1  lb shrimp, steamed, chilled, and diced
• 1  carrot, peeled and diced
• 3  green onions, chopped

Directions

1. Place V-8 juice in large bowl.
2. Add pepper, cumin, tabasco, chopped parsley, and chicken stock.
3. Fold in tomatoes, cucumbers, onions, and green pepper.
4. Put the shrimp in just before you serve.
5. Chill WELL.
6. A dollop of sour crream on top, optional.