Chilled Shrimp Gazpacho
Shrimp, cantaloupe and balsamic vinegar make this gazpacho deliciously different...and it only takes 15 minutes to make! It's so refreshing, especially on a hot summer's day.
Ingredients
2 cups Swanson® Vegetable Broth
0.75 cup V8® 100% Vegetable Juice
1 slice Pepperidge Farm® Farmhouse™ Hearty White Bread, torn into pieces
4 cups grape tomatoes or cherry tomatoes, cut into quarters
1 small cucumber, peeled, seeded and diced (about 1 cup)
1 cup diced cantaloupe or Cavaillon melon
1 tablespoon balsamic vinegar
3 fresh basil leaves, cut into very thin strips
0.5 pound cooked small shrimp
6 additional fresh basil leaves (optional)
0.75 cup V8® 100% Vegetable Juice
1 slice Pepperidge Farm® Farmhouse™ Hearty White Bread, torn into pieces
4 cups grape tomatoes or cherry tomatoes, cut into quarters
1 small cucumber, peeled, seeded and diced (about 1 cup)
1 cup diced cantaloupe or Cavaillon melon
1 tablespoon balsamic vinegar
3 fresh basil leaves, cut into very thin strips
0.5 pound cooked small shrimp
6 additional fresh basil leaves (optional)
Instructions
Place the broth, juice and bread in a blender. Cover and blend until the mixture forms a paste. Pour into a large bowl.
Stir the tomatoes, cucumber, cantaloupe, vinegar and basil in the bowl and season to taste.
Place 1/2 of the broth mixture into a blender. Cover and pulse about 5 times for a partially blended mixture. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Stir into the puréed mixture.
Cover and refrigerate for 3 hours or until the soup is cold.
Ladle 1 cup of the gazpacho into each of 6 chilled serving bowls. Top each serving of soup with about 2 shrimp and additional basil for garnish, if desired.
Stir the tomatoes, cucumber, cantaloupe, vinegar and basil in the bowl and season to taste.
Place 1/2 of the broth mixture into a blender. Cover and pulse about 5 times for a partially blended mixture. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Stir into the puréed mixture.
Cover and refrigerate for 3 hours or until the soup is cold.
Ladle 1 cup of the gazpacho into each of 6 chilled serving bowls. Top each serving of soup with about 2 shrimp and additional basil for garnish, if desired.
Chilled Shrimp Gazpacho
Shrimp, cantaloupe and balsamic vinegar make this gazpacho deliciously different...and it only takes 15 minutes to make! It's so refreshing, especially on a hot summer's day.
Directions
Print
Place the broth, juice and bread in a blender. Cover and blend until the mixture forms a paste. Pour into a large bowl.Stir the tomatoes, cucumber, cantaloupe, vinegar and basil in the bowl and season to taste.Place 1/2 of the broth mixture into a blender. Cover and pulse about 5 times for a partially blended mixture. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Stir into the puréed mixture.Cover and refrigerate for 3 hours or until the soup is cold.Ladle 1 cup of the gazpacho into each of 6 chilled serving bowls. Top each serving of soup with about 2 shrimp and additional basil for garnish, if desired.
Ingredients
2 cups Swanson® Vegetable Broth0.75 cup V8® 100% Vegetable Juice1 slice Pepperidge Farm® Farmhouse™ Hearty White Bread, torn into pieces4 cups grape tomatoes or cherry tomatoes, cut into quarters1 small cucumber, peeled, seeded and diced (about 1 cup)1 cup diced cantaloupe or Cavaillon melon1 tablespoon balsamic vinegar3 fresh basil leaves, cut into very thin strips0.5 pound cooked small shrimp6 additional fresh basil leaves (optional)
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