Shrimp-Gazpacho Soup

Ingredients

• 1 cucumber
• peeled seeded and diced
• 1 small red onion
• minced
• 2 garlic cloves
• minced
• 3 large ripe tomatoes
• peeled cored
• seeded and diced
• 1 small green pepper
• diced
• 2 cups tomato juice
• the thicker the better
• 1 cup reduced-sodium chicken broth
• 1 (8 ounce) bottle clam juice
• 14 cup red wine vinegar
• 1 tablespoon mince fresh oregano or 1 teaspoon dried oregano
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 14 teaspoon liquid hot pepper sauce
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 lb fully cooked shrimp
• chopped

Instructions

1. In a large bowl combine cucumber, onion, garlic, tomatoes, and green pepper.
2. In a medium bowl combine tomato juice, chicken broth, clam juice, vinegar, oregano, basil, pepper sauce, salt, pepper; pour over vegetables.
3. Refrigerate covered, several hours or overnight.
4. Divide soup into 4 bowls, and top with shrimp.
5. Serve chilled (cook time is chill time).