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D&J Bistro's Gazpacho with Fresh Shrimp

D&J Bistro's Gazpacho with Shrimp

  • 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
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.