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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Recipe from Sara Moulton’s latest cookbook Sara’s Secrets for Weeknight Meals. Ingredients:
2 (11 1/2 ounce) cans vegetable juice cocktail, chilled |
1 1/2 cups chopped cucumbers (from the salad bar) |
1 1/2 cups chopped green peppers (from the salad bar) |
1/4 cup bottled balsamic vinaigrette (or all-purpose vinaigrette made with balsamic vinegar) |
2 teaspoons sherry wine vinegar |
1 garlic clove, quartered |
kosher salt |
fresh ground black pepper |
3/4 lb cooked shrimp, halved and tails removed or 3/4 lb cubed cooked chicken |
1 cup chopped fresh tomatoes (from the salad bar) or 1 cup halved cherry tomatoes (from the salad bar) |
1 cup garlic-flavored croutons (from the salad bar) |
1/4 cup chopped onions (from the salad bar) or 1/4 cup scallion (from the salad bar) |
Directions:
1. Combine the tomato-vegetable juice with 1/2 cup each of the cucumber and green pepper, the vinaigrette, sherry vinegar, and garlic in a food processor or blender.
2. Blend until the vegetables are pureed. Taste and add salt and pepper to taste.
3. Divide the gazpacho among 4 chilled soup plates and top with the remaining chopped cucumber and pepper, tomatoes, shrimp, croutons, and onion.
4. Enjoy!
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