Chilled Shrimp Gazpacho
Recipe from Swanson Broth & Stock

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.


Chilled Shrimp Gazpacho

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Servings: 6
Prep Time: 15 mins
Total Time: 3 hrs 15 mins
Related Categories: Shrimp, Soup, Spanish Gazpacho
 
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Ingredients
  • 2  cups
    Swanson® Vegetable Broth (Regular or Certified Organic)
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  • 3/4  cup
    V8® 100% Vegetable Juice
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  • 1  slice
    Pepperidge Farm® Farmhouse Soft Hearty White Bread, torn into pieces
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  • 4  cups
    grape or cherry tomatoes, cut into quarters
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  • 1 
    small cucumber, peeled, seeded and diced (about 1 cup)
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  • 1  cup
    diced cantaloupe or Cavaillon melon
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  • 1  tbsp.
    balsamic vinegar
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  • 3 
    fresh basil leaves, cut into very thin strips
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  • 1/2  lb.
    cooked small shrimp
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  •  
    Additional fresh basil leaves (optional)
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Directions
1.
Place the broth, juice and bread in a blender. Cover and blend until the mixture forms a paste. Pour into a large bowl.
2.
Stir the tomatoes, cucumber, cantaloupe, vinegar and basil in the bowl and season to taste.
3.
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 pureed mixture.
4.
Cover and refrigerate for 3 hours or until the soup is cold.
5.
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.
6.
Dietary Exchange: 1/2 Starch, 1 Vegetable, 1 Lean Meat

Tip:
This soup may also be served hot. Pour all of the pureed mixture into a 2-quart saucepan. Cook over medium heat until the mixture is hot and bubbling.
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