I remember growing up my mom would always make Gazpacho, I loved it. This is a twist of that recipe as I add Shrimp instead of abalony.
Ingredients: [‘tomato juice’, ‘tomatoes’, ‘red bell pepper’, ‘green bell pepper’, ‘cucumbers’, ‘red onion’, ‘jalapeno peppers’, ‘garlic cloves’, ‘italian dressing’, ‘lemon juice’, ‘ground red pepper’, ‘medium shrimp’, ‘fresh cilantro’]
Quantity of Ingredients: [“4 cups tomato juice”,”3 medium tomatoes, seeded, chopped (about 2 cups)”,”1 medium red bell pepper, seeded, chopped “,”1 medium green bell pepper, seeded, chopped “,”2 medium cucumbers, peeled, seeded and chopped “,”1 medium red onion, chopped “,”2 medium jalapeno peppers, seeded, chopped “,”2 garlic cloves, minced “,”1/2 cup kraft zesty Italian dressing”,”1/4 cup lemon juice”,”1/4 teaspoon ground red pepper (cayenne)”,”1 lb medium shrimp, cleaned, cooked “,”1/4 cup chopped fresh cilantro”]
Number of Servings: 10
Steps: [‘COMBINE all ingredients except cilantro in large bowl; Cut half lb of shrimp into 3 pieces each; stir into mix and cover.’, ‘REFRIGERATE at least 1 hour to allow flavors to blend.’, ‘SERVE topped with whole (other 12) the shrimp and cilantro just before serving.’]