Chilled Shrimp Gazpacho

Campbell's Chilled Shrimp Gazpacho Recipe

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

6

Servings: 1 1/2 cups each

Chill: 3 hr.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • V8® 100% Vegetable Juice

    V8® 100% Vegetable Juice

  • Pepperidge Farm® Farmhouse™ Hearty White Bread

    Pepperidge Farm® Farmhouse™ Hearty White Bread

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What You'll Need

2 cups Swanson® Vegetable Broth or 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)

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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  • 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

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