Roasted Smoky Gazpacho With Shrimp

• 2 cups brandywine tomatoes
• 12 cup tomatillo, husk removed
• 1 cup tomato juice
• 1 cup English cucumber, diced
• 34 cup red onion, peel removed, quartered
• 1 jalapeno chili, stemmed and chopped
• 1 chipotle pepper, canned in adobo sauce
• 1 red bell pepper, roasted, skin, seeds, and stem removed
• 1 yellow bell pepper, chopped
• 1 celery rib, roughly chopped
• 2 teaspoons balsamic vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon kosher salt
• 12 teaspoon ground pepper
• 2 tablespoons cilantro, chopped
• 12 teaspoon cumin, toasted & ground
• 3 garlic cloves
• 1 lime, juiced
• 1 teaspoon hot sauce (or more)
• 1 lb shrimp, cleaned, peeled, and steamed

1. Place tomatoes, tomatillos, garlic, and onions into a 425 degree oven and roast for about 12-15 minutes, until the skins begin to char.
2. Remove and let cool.
3. Place roasted ingredients into a food processor along with cucumber, celery, bell peppers, chipotle, and jalapeno.
4. Pulse until roughly chopped.
5. Add vinegar, worcestershire, and seasonings.
6. Pulse for a few more seconds until the mixture is to the thickness of your liking.
7. Pour into a large bowl, add lime juice, tabasco, cilantro, and tomato juice.
8. Mix well.
9. Chill in a refrigerator for 2-3 hours.
10. Serve in shallow bowls with the steamed shrimp.
11. Garnish with extra cilantro, sliced scallions, and a lime wedge if desired.

brandywine tomatoes, tomato juice, cucumber, red onion, jalapeno chili, pepper, red bell pepper, yellow bell pepper, celery, balsamic vinegar, worcestershire sauce, kosher salt, ground pepper, cilantro, cumin, garlic, lime, hot sauce, shrimp

Taken from www.food.com/recipe/roasted-smoky-gazpacho-with-shrimp-392560 (may not work)