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Laura Cavanagh

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D&J Bistro's Gazpacho with Fresh Shrimp

D&J Bistro's Gazpacho with Shrimp
Ingredients:

  • 1 hothouse cucumber, unpeeled
  • 1/2 red bell pepper, cored and seeded
  • 1/2 green bell pepper, cored and seeded
  • 1/2 med zucchini
  • 1 stalk celery
  • 3 pieces white bread, crusts removed
  • 8 pieces med shrimp
  • 4 plum tomatoes
  • 1/4 red onion
  • 1/2 tsp garlic, minced
  • 4 c V8 tomato juice
  • 1 tbsp French mustard
  • 1/4 c extra virgin olive oil
  • 1/2 tbsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp cilantro, chopped
  • dash of Tabasco
Preparation:
Roughly chop cucumbers, bell peppers, tomatoes and red onion into small chunks. Add garlic, tomato pulp, olive oil, salt, pepper and white bread. Put everything into food processor/blender. Use chop option. Pulse until chopped fine. Strain with course strainer. Chill a few hours for extra flavor. Right before you serve soup, saute shrimp with olive oil and garlic. Chop leftover mixed vegetables, and place a couple spoonfuls in center of soup and shrimp. Add fresh olive oil on top.