Some of the best things are fairly simple...
Try this recipe at your next summer gathering. It is one of my favorites and I love to serve it when entertaining or at the beach.
Shhh...I have one secret...the main ingredient is V8 Juice. Yes...canned but the recipe tastes like you picked tomatoes that very day to use in this this tasty number. You can use the reduced sodium version if you are worried about the salt level in regular V8 juice. I also recommend that you let the flavors meld for at least a few hours in the fridge before serving. It is even great served the next day.
GAZPACHO WITH SHRIMP, AVOCADO AND LIME
Serves 4 ( I often double and you can easily serve 8-10)
1 jar (12 oz) roasted red peppers, drained
1 cucumber, peeled, halved lengthwise and seeds scooped out or use the seedless variety
2 cups V8 juice (you can use plain tomato if you are not a V8 fan but I prefer the flavor of the other)
Put all ingredients in a blender . Blend at medium speed 1 minute or until smooth. Pour into a metal bowl , stirring occasionally and chill in fridge until ready to serve.
While that is chilling mix together the following: (THIS is what makes it really yummy)
12 oz peeled, cleaned and cooked medium shrimp diced
2 Plum (Roma) tomatoes diced
1 avocado diced
1 small green pepper diced
1/2 small red onion
3 Tbls minced parsley or if you want a little more flavor use cilantro (I prefer cilantro)
2 Tbls fresh lime juice
1/2 tsp salt
1/4 tsp pepper
To serve, pour a cup or so of soup into a decorative bowl. Use an ice cream scooper to mound shrimp mixture in center of bowl. Top with a tsp. of sour cream or more if you really like sour cream! Sprinkle with a little cracked black pepper and enjoy!
When I am serving this for a crowd, I pour the soup into a large glass candy holder type container with a lid. Lay a silver soup server on a pretty glass plate in front and let guests serve themselves. You can also serve the soup in a glass pitcher. Lay out instructions or assemble one so they are sure to not miss every ingredient!
I will post pictures later in the summer of how I serve this refreshing dish but I wanted you to have plenty of time to try it since the summer has now half passed us by.