Easy Gazpacho with Shrimp

It’s August, and I’m knee-deep in Jersey tomatoes! This is a great light summer recipe with little cooking involved. Yet another recipe adapted from my dear Martha.

Easy Gazpacho with Shrimp – adapted from Martha Stewart Everyday Food

1 Tbsp. olive oil

1 pound peeled shrimp (follow directions on bag to defrost if not fresh)

6 plum tomatoes (I used an equivalent amount of cherry tomatoes from the garden)

1/2 small red onion, coarsely chopped

2 garlic cloves, chopped

1/2 cucumber, peeled and chopped

1/2 cup sun-dried tomatoes (recipe called for roasted bell peppers but I like SDT better)

1 1/2 cups tomato juice (I use low-sodium V8)

2 Tbsp. red wine vinegar

1. Heat oil in medium skillet. Season shrimp with salt and pepper, and cook until browned on both sides (3-4 minutes).

2. In a food processor, combine tomatoes, onion, garlic, cucumber, and the sun-dried tomatoes. Process until combined. Add tomato juice and vinegar, season with salt and pepper, and process until smooth.

3. Serve topped with shrimp, and celebrate the fact that your house stayed cool, and you only have a skillet and food processor to clean up!

Image

so easy and sooo good!

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