It looks beautiful doesn't it??
Well...I just couldn't do it.
Its just not my thang.
The flavor was amazing, but I couldn't get myself to eat an entire bowl of cold soup.
Which is a bummer, because Gazpacho is something that I've always wanted to try.
I ended up passing the rest of the gazpacho onto a friend who loved it!
So I guess that's the next best thing :)
Logan didn't get a chance to try it, he was out on a fire.
I don't think he's too bummed about it.
Ok more recipes coming soon I promise!
1 T olive oil
1 lb med shrimp, peeled and deveined, tails removed
6 plum tomatoes chopped
1/2 small red onion, chopped
2 garlic cloves, chopped
1/2 cucumber peeled and chopped
1/2 cup finely chopped jarred roasted bell peppers
1 1/2 cups tomato juice
2 T red wine vinegar
In a large nonstick skillet heat the oil over high heat, swirling to coat the bottom of the pan. Season the shrimp with salt and pepper. Add half the shrimp cook until browned on both sides and opaque in the center, 3-4 min. Transfer to a plate; repeat with the remaining shrimp.
In a food processor, combine the tomatoes, onion, garlic, cucumber and half the roasted peppers.
Process until smooth, season with S&P.
To serve, divide the tomato mixture among the bowls; top with the shri*mp and the remaining roasted peppers.
PAIGE RATING: *