Shrimp Boat at Sunrise, Tybee Island, Georgia
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Shrimp Gazpacho

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Classic Tiles Composition IV
Stallenberg, Ger
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Shrimp Gazpacho
Bon Appetit Archives

2 garlic cloves, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2 pound cooked large shrimp, peeled, deveined
3/4 pound large plum tomatoes (about 6) seeded, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 large cucumber, peeled, seeded, chopped
1 bunch scallions, chopped
1/2 bunch fresh cilantro leaves, chopped
1 large jalapeño chili, minced
4 1/2 cups tomato juice, chilled

Combine garlic, olive oil, vinegar and lemon juice in a medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours. Combine tomatoes,
green and red bell peppers, cucumber, scallions, cilantro and jalapeño in
large bowl. Add tomato juice. Stir in the shrimp mixture. Season to taste
with salt and pepper. (Can be prepared 6 hours ahead. Cover and
refrigerate.) Ladle soup into bowls. Garnish with lemon wedges
and serve.

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