Shrimp-Gazpacho Soup

• 1 cucumber, peeled seeded and diced
• 1 small red onion, minced
• 2 garlic cloves, minced
• 3 large ripe tomatoes, peeled cored, seeded and diced
• 1 small green pepper, diced
• 2 cups tomato juice, the thicker the better
• 1 cup reduced-sodium chicken broth
• 1 (8 ounce) bottle clam juice
• 14 cup red wine vinegar
• 1 tablespoon mince fresh oregano or 1 teaspoon dried oregano
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 14 teaspoon liquid hot pepper sauce
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 lb fully cooked shrimp, chopped

1. In a large bowl combine cucumber, onion, garlic, tomatoes, and green pepper.
2. In a medium bowl combine tomato juice, chicken broth, clam juice, vinegar, oregano, basil, pepper sauce, salt, pepper; pour over vegetables.
3. Refrigerate covered, several hours or overnight.
4. Divide soup into 4 bowls, and top with shrimp.
5. Serve chilled (cook time is chill time).

cucumber, red onion, garlic, tomatoes, green pepper, tomato juice, chicken broth, clam juice, red wine vinegar, oregano, fresh basil, liquid hot pepper sauce, salt, pepper, fully cooked shrimp

Taken from www.food.com/recipe/shrimp-gazpacho-soup-190162 (may not work)