Chianti Gazpacho

• 1 large can of spicy vegetable juice cocktail (V8)
• 2 Tbs extra virgin olive oil
• 1 Tbs red wine vinegar
• 1/4 cup Chianti
• 1 Tbs fresh minced parsley
• 1 Tbs fresh minced cilantro
• 1 Tbs fresh minced basil
• 1 1/2 Cup fresh diced cucumbers, peeled
• 2 cups freshly diced garden tomatoes
• 1/2 cup chopped sweet pepper (yellow)
• 1/4 cup chopped banana pepper
• 1 chopped jalepeno pepper (optional if you like it hot!)
• 1 cup diced celery
• 1 large vidalia onion (grilled, then chopped)
• Salt
• Pepper
• Cilantro for garnish
• Sour cream
• For shrimp:
• 1 pound of large shrimp, shelled and deveined.
• 1/4 cup fresh lime juice
• 1/4 tsp cayenne pepper
• 1/4 tsp cumin

1. Slice vidalia onion into thick slices. Either set directly onto greased grilled rack or into oven at 425 degrees. Grill or cook for 10 minutes, clipping until all sides are light brown. Remove. Cool. Chop
2. For shrimp:
3. Place raw, cleaned shrimp in bowl cover with 1/4 cup fresh lime juice,1/4 tsp of cumin, and 1/4 tsp of cayenne. Let sit for 30 minutes at room temp. Set Grill to med high. Grease grill rack and place shrimp onto rack to grill. Grill until just tender, about 4 minutes.
4. Combine V8, olive oil, vinegar, Chianti, and all fresh herbs and veggies. Salt and pepper to taste. Chill overnight.

vegetable juice cocktail, olive oil, red wine vinegar, chianti, parsley, cilantro, basil, cucumbers, tomatoes, sweet pepper, banana pepper, jalepeno pepper, celery, vidalia onion, salt, pepper, cilantro, sour cream, shrimp, shrimp, lime juice, cayenne pepper, cumin

Taken from www.epicurious.com/recipes/member/views/chianti-gazpacho-50140012 (may not work)