Recipe for Shrimp Gazpacho from the Southwestern section.
Shrimp Gazpacho2 (28 ounce) cans whole tomatoes, chopped
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 medium red onion, finely chopped
1 green bell pepper, finely chopped
1 (4 ounce) can chopped green chiles
2 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
2 teaspoons Mexican oregano
1 tablespoon unflavored gelatine
1 beef bouillon cube
1/2 cup boiling water
3/4 pound small shrimp, cooked, shelled and de-veined
1/2 cup sliced stuffed green olives
1 cucumber, peeled, seeded and diced
Croutons Mix together the tomatoes, tomato sauce, garlic, onion, green chiles, Worcestershire, seasoned salt and oregano. Simmer for 10 minutes and chill overnight. About 1 hour before serving, dissolve the gelatine and bouillon cube in the boiling water. Stir into the chilled mixture. Add the shrimp, green olives and cucumber. Refrigerate until serving time. Garnish with croutons.
We hope you enjoy your freshly made Shrimp Gazpacho. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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