Gazpacho With Shrimp

• 2 cloves garlic
• 8 sprigs parsley
• 1/2 small cucumber, peeled
• 1 small green bell pepper
• 1 bunch scallions (6 to 8)
• 1 (14 1/2 oz.) can whole tomatoes with juice
• 1 c. (1/4 lb.) frozen, cooked baby shrimp, thawed
• 2 (11 1/2 oz. each) cans low-sodium, regular vegetable juice cocktail
• 1 Tbsp. red wine vinegar
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• pinch of ground cumin

1. In food processor or blender, mince the garlic and parsley. Add the cucumber, green pepper and scallions and coarsely chop. Turn the mixture into a large serving bowl and stir in the shrimp, vegetable juice, vinegar, salt, black pepper and cumin.
2. Chill until ready to serve.

garlic, parsley, cucumber, green bell pepper, scallions, tomatoes, shrimp, vegetable juice cocktail, red wine vinegar, salt, black pepper, ground cumin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=717785 (may not work)