Shrimp-Gazpacho Soup

A no cook, gourmet cold Spanish soup. Tangy and satisfying. Great addition to a dinner party. I found this recipe in Family Circle Magazine.

• Ready In: 4 hrs 20 mins
• Serves: 4

Ingredients

• 1  cucumber, peeled seeded and diced
• 1  small red onion, minced
• 2  garlic cloves, minced
• 3  large  ripe tomatoes, peeled cored, seeded and diced
• 1  small green pepper, diced
• 2  cups tomato juice, the thicker the better
• 1  cup reduced-sodium chicken broth
• 1 (8 ounce) bottle  clam juice
• 1⁄4 cup red wine vinegar
• 1  tablespoon  mince fresh oregano or 1  teaspoon dried oregano
• 1  tablespoon  minced fresh basil or 1  teaspoon dried basil
• 1⁄4 teaspoon  liquid hot pepper sauce
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  lb  fully cooked shrimp, chopped

Directions

1. In a large bowl combine cucumber, onion, garlic, tomatoes, and green pepper.
2. In a medium bowl combine tomato juice, chicken broth, clam juice, vinegar, oregano, basil, pepper sauce, salt, pepper; pour over vegetables.
3. Refrigerate covered, several hours or overnight.
4. Divide soup into 4 bowls, and top with shrimp.
5. Serve chilled (cook time is chill time).