"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shrimp Gazpacho Recipe

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This recipe for Shrimp Gazpacho, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marian Williams
Added: Thursday, April 3, 2008


6 large ripe tomatoes (about 2 pounds)
1 large cucumber, peeled, seeded, diced (about 1 1/2 cups)
1 green bell pepper, chopped
1 red onion, chopped
1 cup tomato juice
1/2 cup bottled clam juice
3 tbsp. red wine vinegar
2 tbsp. olive oil
2 tbsp. fresh lemon juice
2 tbsp. chopped fresh basil
2 tbsp. chopped fresh parsley
2 1/2 tsp. Old Bay seasoning
8 oz. cooked shrimp, cut into 1/2 inch pieces

Blanch tomatoes in large pot of boiling water 30 seconds.
Drain. Refresh under cold running water. Peel tomatoes.
Halve tomatoes crosswise. Working over small bowl,
squeeze gently to extract seeds. Discard seeds. Transfer
tomatoes to processor. Blend until coarsely pureed.
Transfer tomatoes to large bowl. Stir in all remaining
ingredients. Season gazpacho to taste with salt and pepper.
Chill until cold, about 2 hours. (Can be made one day ahead.
Cover and keep refrigerated.) Serve cold.




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