Shrimp Gazpacho
Shrimp Gazpacho
2 (28 oz) cans whole tomatoes, chopped
1 (8 oz) can tomato sauce
2 cloves garlic, minced
1 medium red onion, finely chopped
1 green bell pepper, finely chopped
1 (4 oz) can chopped green chiles
2 Tbsp Worcestershire sauce
1 tsp seasoned salt
2 tsps Mexican oregano
1 tbsp unflavored gelatine;
1 beef bouillon cube
1/2 cup boiling water
3/4 lb small shrimp, cooked, shelled & de-veined
1/2 cup sliced stuffed green olives
1 cucumber, peeled, seeded & diced
Croutons
Mix together the tomatoes, tomato sauce, garlic, onion, green chiles, Worcestershire, seasoned salt & oregano
Simmer for 10 min & chill overnight
About 1 hour before serving, dissolve the gelatine & bouillon cube in the boiling water
Stir into the chilled mixture
Add the shrimp, green olives & cucumber
Refrigerate until serving time
Garnish with croutons
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