Chilled Shrimp Gazpacho

Allergies: Shellfish & Crustacean4 ServingsCooking Time: 1 Hour 5 MinutesCalories: 361 per serving
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Phase 1-2-3

Ingredients

  • 2 lbs shrimp, fresh, peeled and deveined
  • 4 cups cucumber, chopped
  • 4 cups green peppers, chopped
  • 1/2 tsp tarragon
  • 1/2 tsp thyme
  • 1 cup crushed tomato
  • 3 tbsp picante sauce
  • 2 tbsp olive oil
  • 4 tbsp cider vinegar
  • sea salt, to taste
  • pepper, to taste

Directions

  1. Boil 3 cups of water in medium saucepan.
  2. Add shrimp.
  3. Cook 3 to 5 minutes or until pink.
  4. Drain and rinse with cold water.
  5. Purée half of the vegetables with Tomato and Basil sauce.
  6. Add some of the shrimps cook- ing liquid as needed (this is the soup base).
  7. Add the other half of the vegetables to a large bowl with cooked shrimps.
  8. Add vegetable purée, herbs, olive oil and hot sauce.
  9. Add vinegar.
  10. Mix well.
  11. Cover and chill for at least 1 hour.
  12. Serve in a bowl and top with shrimp.
  13. NOTE: This cold soup is an excellent soup for summertime.
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