Tom's Shrimp Gazpacho

Tom's Shrimp Gazpacho

Ingredients

• 2 cups Vegetable Broth
• 3/4 cup V8® Vegetable Juice
• 1 slice Soft Hearty White Bread, torn into pieces
• 4 cups grape or cherry tomatoes, cut into quarters
• 1 small cucumber, peeled, seeded and diced (about 1 cup)
• 1 cup diced cantaloupe
• 1 tablespoon Celia's Traditional Dark Balsamic Vinegar
• 3 fresh basil leaves, cut into very thin strips
• 1/2 pound cooked small shrimp
• Additional fresh basil leaves (optional)

Directions

1. Place the broth, juice and bread in a blender. Cover and blend until the mixture forms a paste. Pour into a large bowl.
3. Stir the tomatoes, cucumber, cantaloupe, vinegar and basil in the bowl and season to taste.
5. 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 pureed mixture.
7. Cover and refrigerate for 3 hours or until the soup is cold.
9. 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.
11. This soup may also be served hot. Pour all of the pureed mixture into a 2-quart saucepan. Cook over medium heat until the mixture is hot and bubbling.