Gazpacho with shrimp

Gazpacho with shrimp

Makes 8-12 servings

Ingredients 

·       2 lb. of tomatoes - cored, rough cut

·       2 Cubanella pepper, seeded, rough cut (Sweet Cuban pepper)

·       2 Cucumbers - peeled, seeded, rough cut

·       ½ red onion - quartered

·       2 tsp Sherry vinegar

·       ½ C Olive oil

·       2 tsp garlic - minced

·       Salt & pepper to taste

Directions

1.     Put everything in a blender, purée until smooth 

2.    Cover, then refrigerate for 4-6 hours 

Garnishes

·       Avocado cream sauce: 1 avocado blended with sour cream, salt, pepper and 2 T lime juice 

·       Shrimp: 1 lb. of shrimp - sautéed with blackening seasoning, removed and given a rough chop 

·       Tortilla strips