Shrimp Gazpacho
"This is an utterly refreshing take on the traditional gazpacho. Try to make the size of the diced veggies uniform. You need to refrigerate this overnight, so plan ahead."
- Ready In:
- 10mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 46 ounces V8 vegetable juice
- 1 lb precooked and cleaned frozen shrimp, thawed and drained
- 1 English cucumber, seeded, peeled and diced
- 2 stalks celery, diced
- 4 green onions, cut into thin slices
- 2 avocados, diced
- 2 garlic cloves, minced
- 6 tablespoons lime juice or 6 tablespoons lemon juice
- 3 tablespoons cilantro, minced
- salt and pepper
- Tabasco sauce, to taste
directions
- Mix everything together, season to taste, and refrigerate overnight.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
