Mexican Shrimp Gazpacho

Here is a recipe that calls for fresh, hearty ingredients. It eats more like a meal than a soup, so serve it up on game-day for a change from the nachos and wings! It is not as messy or fattening!


4 large tomatoes, diced
2 yellow bell peppers, diced
1 large cucumber, peeled and cut in half lengthwise, seeded then sliced
1 bottle (46 oz) V-8, seasoned with hot pepper sauce
1 lb small shrimp – shelled, deveined and cooked
Fresh cilantro, left in sprigs for topping


1. Place 1/2 of tomatoes and yellow pepper and half the cucumber in large bowl. The rest of the vegetables, put in food processor and top with 2 cups of vegetable juice. Pulse until finely chopped and pour into bowl with diced vegetables. Add remaining vegetable juice and mix gently. Place in fridge to chill.

2. Ladle into bowls and top with cooked shrimp and cilantro.

Tortuga Flats
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