"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

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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