 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Turn a classic chilled gazpacho into a main dish soup with the addition of fresh shrimp. Ingredients:
3 cups water |
1 pound peeled and deveined medium-size fresh shrimp |
1/2 medium-size purple onion |
1 small yellow squash |
1 medium-size green pepper |
3 (14-ounce) cans no-salt-added diced tomatoes |
1 teaspoon herbes de provence or 1/2 teaspoon dried thyme and 1/2 teaspoon dried tarragon |
3 tablespoons picante sauce |
Directions:
1. Bring 3 cups water to a boil in a medium saucepan. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink. Drain and rinse under cold water.
2. While shrimp cook, chop onion, squash, and pepper; place in a large bowl. Add cooked shrimp, tomatoes, herbs, and picante sauce to vegetable mixture, stirring well. Cover and chill at least 10 minutes.
|
|