Shrimp And Artichoke Gazpacho
- 5 cups chopped tomatoes
- 1 clove garlic, minced
- 2 English cucumbers, peeled and diced
- 1 red bell pepper, roasted, peeled, seeded, diced (or jarred)
- 1/4 cup minced green onion (just the white part)
- 4 cups tomato juice
- 1/4 cup bottled chili sauce
- 1 tablespoon horseradish
- 1/4 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons each: fresh chopped basil, oregano, parsley
- 2 cups small bay shrimp, precooked, or fresh grilled shrimp, diced
- 1 avocado, diced
- 1 1/2 cups quartered artichoke hearts (drain liquid)
- Salt and fresh cracked black pepper to taste
- Pinch of cayenne pepper
- Stir everything together and refrigerate for at least one hour before serving. Garnish with lemon slices and sliced green onions. Serves six.
- Calories: 260
- Fat: 7 g
- Carbs: 30 g
- Protein: 25 g
- Potassium: 1400 mg
- Stir everything together and refrigerate for at least one hour before serving. Garnish with lemon slices and sliced green onions. Serves six.
- Calories: 260
- Fat: 7 g
- Carbs: 30 g
- Protein: 25 g
- Potassium: 1400 mg
tomatoes, clove garlic, cucumbers, red bell pepper, green onion, tomato juice, chili sauce, horseradish, red wine vinegar, lemon juice, worcestershire sauce, basil, bay shrimp, avocado, quartered artichoke, salt, cayenne pepper, together
Taken from www.epicurious.com/recipes/member/views/shrimp-and-artichoke-gazpacho-1242481 (may not work)