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Gazpacho with Shrimp

average rating

rate/review

prep time

15 min

total time

1 hr 15 min

makes

8 servings, 1 cup (250 mL) each

photo by:

kraft

recipe by: kraft

What You Need

4 cups tomato juice

3 medium tomatoes, seeded, chopped (about 2 cups)

2 medium red or green peppers, seeded, chopped

2 medium cucumbers, peeled, seeded and chopped

1 medium red onion, chopped

2 medium jalapeño peppers, seeded, chopped

2 cloves garlic, peeled, minced

1/2 cup Kraft Signature Balsamic Vinaigrette Dressing

1/4 cup lemon juice

1/4 tsp. cayenne pepper

1 lb. medium shrimp, cleaned, cooked

1/4 cup chopped cilantro

Make It

COMBINE all ingredients except shrimp and cilantro in large bowl; cover.

REFRIGERATE at least 1 hour to allow flavours to blend.

SERVE the soup cold, topped with shrimp and cilantro.

kraft kitchens tips

Special Extra

For extra flavour, cook the fresh shrimp in a few tablespoons Kraft Zesty Italian Dressing until shrimp curl and turn pink before adding to the soup.

Note

This delicious cold soup tastes even better the next day. Store in tightly covered container in refrigerator until ready to serve.

How to Seed Cucumbers

To easily seed a cucumber, cut it in half lengthwise and use the tip of a teaspoon to scrape out the seeds. If you purchase European or English greenhouse-grown cucumbers, now available in many supermarkets, there's no need to seed them as these varieties are virtually seedless.