Shrimp Gazpacho
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 garlic cloves, chopped
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 Tbsp. fresh lemon juice
1/2 pound cooked large shrimp, peeled and deveined
3/4 pound large plum tomatoes (approximately 6), seeded and chopped
1 green and 1 red bell pepper, chopped
1/2 large cucumber, peeled, seeded and chopped
1 bunch green onions,chopped
1/2 bunch fresh cilantro leaves, chopped
2 large jalapeno chiles, minced
4-1/2 cups tomato juice, chilled
lemon wedges
Instructions:
Combine the first 4 ingredients in a medium bowl and add the shrimp. Cover the mixture and refrigerate for 1-2 hours.
Combine the tomatoes, green and red bell peppers, cucumber, green onions, cilantro and jalapenos into a large bowl, and add the tomato juice. Stir in the shrimp mixture and season to taste with salt and pepper. (Can be prepared 6 hours ahead.) Cover and refrigerate. Ladle the soup into individual bowls garnished with lemon wedges and serve.
Serves 6.