Spicy Shrimp Gazpacho
|Chopped peeled tomatoes||2 Cup (32 tbs)|
|Tomato juice||2 Cup (32 tbs)|
|Beef broth/Vegetable broth||1 Cup (16 tbs)|
|Peach/Nectarines||2 Medium, peeled and chopped to make 1 1/2 cups|
|Chopped seeded cucumber||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Snipped fresh cilantro||1⁄4 Cup (4 tbs)|
|Jalapeno peppers||2 Medium, seeded and finely chopped (Fresh)|
|Lime juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Bottled hot pepper sauce||1 Teaspoon|
|Frozen peeled cooked shrimp||8 Ounce, thawed (1 Package)|
1. In a large mixing bowl stir together the tomatoes, tomato juice, broth, peaches or nectarines, cucumber, green onions, cilantro, jalapeno peppers, lime juice, tequila (if desired), garlic, sugar, and bottled hot pepper sauce. Cover and chill mixture 2 to 24 hours.
2. Just before serving, stir in shrimp. If desired, serve with tortilla chips and sour cream.