Chilled Shrimp Gazpacho - Pepperidge Farm
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    Chilled Shrimp Gazpacho

    Chilled Shrimp Gazpacho

    • Prep: 15 minutes
    • Serves: 6

    Made With

    • Pepperidge Farm® Farmhouse™ Hearty White Bread, torn into pieces
      Pepperidge Farm® Farmhouse™ Hearty White Bread, torn into pieces View Product

    Ingredients & Directions

    • 2 cups Swanson® Vegetable Broth
    • 3/4 cup V8® 100% Vegetable Juice
    • 1 slice Pepperidge Farm® Farmhouse™ Hearty White Bread, torn into pieces
    • 4 cups grape tomatoes or cherry tomatoes, cut into quarters
    • 1 small cucumber, peeled, seeded and diced (about 1 cup)
    • 1 cup diced cantaloupe or Cavaillon melon
    • 1 tablespoon balsamic vinegar
    • 3 fresh basil leaves, cut into very thin strips
    • 1/2 pound cooked small shrimp
    • 6 additional fresh basil leaves (optional)

    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 puréed 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.

    Tips

    This soup may also be served hot. Pour all of the puréed mixture into a 2-quart saucepan. Cook over medium heat until the mixture is hot and bubbling.

    Dietary Exchange: 1/2 Starch, 1 Vegetable, 1 Lean Meat

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