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.
