Chilled Shrimp Gazpacho

Shrimp, cantaloupe and balsamic vinegar make this gazpacho deliciously different...and it only takes 15 minutes to make! It's so refreshing, especially on a hot summer's day.

At a glance

Prep

15 min.

Total

3 hr. 15 min.

Serves

Servings: 1 1/2 cups each

Chill: 3 hr.

Made With

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Pepperidge Farm® Farmhouse™ Hearty White Bread
V8® 100% Vegetable Juice
Swanson® Vegetable Broth

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Ingredients & Instructions
Nutritional Info
Recipe Tips
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Notes

What You'll Need

2 cups Swanson® Vegetable Broth (Regular or Certified Organic)
3/4 cup V8® 100% Vegetable Juice
1 slice Pepperidge Farm® Farmhouse™ 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 or Cavaillon melon
1 tablespoon balsamic vinegar
3 fresh basil leaves, cut into very thin strips
1/2 pound cooked small shrimp
Additional fresh basil leaves (optional)

How to Make It

1
Place the broth, juice and bread in a blender. Cover and blend until the mixture forms a paste. Pour into a large bowl.
2
Stir the tomatoes, cucumber, cantaloupe, vinegar and basil in the bowl and season to taste.
3
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.
4
Cover and refrigerate for 3 hours or until the soup is cold.
5
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.

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Recipe Nutritional Information

Made With	Swanson® Certified Organic Vegetable Broth	Swanson® Vegetable Broth
Calories	104	104
Total Fat	1g	1g
Saturated Fat	0g	0g
Cholesterol	74mg	74mg
Sodium	381mg	511mg
Total Carbohydrate	15g	15g
Dietary Fiber	2g	2g
Protein	10g	10g
Vitamin A	49%DV	49%DV
Vitamin C	59%DV	59%DV
Calcium	5%DV	5%DV
Iron	11%DV	11%DV

Easy Substitutions

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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RID#50261