🫙 From the Spice Rack
shrimp gazpacho
2 (28 ounce) cans whole tomatoes, chopped 1 (8 ounce) can tomato sauce 2 cloves garlic, minced 1 medium red onion, finely chopped 1 green bell pepper, finely choppe...
mexicanmaineasy
Ingredients8 items
Ingredients
- 2(28 ounce) cans whole tomatoes, chopped
- 1(8 ounce) can tomato sauce
- 2clovegarlic, minced
- 1medium red onion, finely chopped
- 1green bell pepper, finely chopped
- 1(4 ounce) can chopped green chiles
- 2tablespoonworcestershire sauce
- 1teaspoonseasoned salt
Directions
- 1
Shrimp Gazpacho 2 (28 ounce) cans whole tomatoes, chopped 1 (8 ounce) can tomato sauce 2 cloves garlic, minced 1 medium red onion, finely ch
- 2
1 beef bouillon cube 1/2 cup boiling water 3/4 pound small shrimp, cooked, shelled and de-veined 1/2 cup sliced stuffed green olives 1 cucum
- 3
Simmer for 10 minutes and chill overnight
- 4
About 1 hour before serving, dissolve the gelatine and bouillon cube in the boiling water
- 5
Stir into the chilled mixture
- 6
Add the shrimp, green olives and cucumber
- 7
Refrigerate until serving time
- 8
Garnish with croutons.