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“Recipe from Sara Moulton’s latest cookbook Sara’s Secrets for Weeknight Meals.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the tomato-vegetable juice with ½ 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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