Shrimp Gazpacho

Name: Shrimp Gazpacho
Yield: 6 to 8 Servings
Ingredients: 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 tablespoons red wine vinegar; 2 tablespoons olive oil; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh parsley; 2 1/2 teaspoons Old Bay seasoning; 8 ounces cooked shrimp, cut into 1/2-inch pieces

By Ken Haedrich

July 31, 2001

Recipe notes

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