Celia's Shrimp Gazpacho
| Category: | GRANDMA CELIA'S PERSONAL RECIPES SEAFOOD SOUP AND STEWS |
Ingredients
Celia's Shrimp Gazpacho Directions
- Place the broth, juice and bread in a blender. Cover and blend until the mixture forms a paste. Pour into a large bowl.
- Stir the tomatoes, cucumber, cantaloupe, vinegar and basil in the bowl and season to taste.
- Place 1/2 of the broth mixture into a blender. Cover and pulse about 5 times for a partially blended mixture. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Stir into the pureed mixture.
- Cover and refrigerate for 3 hours or until the soup is cold.
- Ladle 1 cup of the gazpacho into each of 6 chilled serving bowls. Top each serving of soup with about 2 shrimp and additional basil for garnish, if desired.
- This soup may also be served hot. Pour all of the pureed mixture into a 2-quart saucepan. Cook over medium heat until the mixture is hot and bubbling.
