Spicy Gazpacho With Shrimp

1. 1

   In a non-reactive stock pot, gently combine tomatoes, cucumber, peppers, green onions, onion, olive oil, beef broth, lemon and lime juices/zests, sherry vinegar, parsley and cilantro.

2. 2

   Place Worcestershire sauce, horseradish, garlic, jalapenos and cooked egg in blender and puree until smooth. Gently stir into vegetable mixture until well combined.

3. 3

   Working in batches, puree 1/3 of vegetable mixture in blender until smooth, then add to remaining vegetables in pot. Add V-8, Clamato juice and sugar, and stir gently to combine. Add salt a little at a time, stirring and tasting after each addition until satisfied. Add pepper and a few dashes of hot pepper sauce if desired. Add bread crumbs and stir just until they melt/dissolve into the soup. Lastly, add shrimp and stir gently to combine. Cover and chill in refrigerator 3-4 hours.

4. 4

   Ladle gazpacho into chilled bowls, mugs or large stemmed glasses. Garnish with a dollop of sour cream sprinkled with avocado and lemon/lime zest.

5. 5

   NOTE:

6. 6

   If a vegetarian gazpacho is preferred: Use only V-8 juice, substitute vegetable broth for beef broth, and omit both shrimp and horseradish.

* Per serving · 4 servings · Values may vary.