Monahan’s Shrimp Gazpacho
We sell this at the market all summer long! Here it is broken down for you.
Makes 3-4 qts. Serves 8-10
- 1 lb. medium shrimp (preferably wild caught); peeled, deveined, boiled & cut into 1/2 in pieces
- 1 seedless cucumber; peeled, cored, diced
- 1 green pepper; seeded, diced
- 1/2 lb. zucchini grated
- 1/2 lb. onion diced
- 1/2 lb. fresh tomatoes diced
- 1 28 oz. can diced San Marzano tomatoes
- 1 46 oz. can V-8 juice
- 1 46 oz. can tomato juice
- 1/4 C olive oil
- 1/2 C red wine vinegar
- 1 T basil pesto
- pinch of salt
- pinch of pepper
- dash of tabasco
In a large bowl whisk together the olive oil, red wine vinegar, pesto, salt, pepper, and tabasco. Mix in the remaining ingredients and add the shrimp at the end.
Serve well chilled.
