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1/2 sweet Texas onion, cut into 6 pieces *
2 cloves garlic, sliced
4 ripe tomatoes, peeled, cored, and quartered
2 small cucumbers, peeled and cut in chunks, divided
1 red bell pepper, diced, divided
2 serrano chiles, stemmed, seeded
1/4 cup red wine vinegar
4 cups tomato or V8 juice
2 tablespoons tomato paste
2 sprigs parsley
2 sprigs basil
1/2 teaspoon salt
1/2 cup diced green bell pepper
1/2 pound cooked shrimp, chopped coarsely
6 lime wedges
Thin tortilla strips, toasted
* If Texas sweet onions are not available, use a sweet red onion. Cut into
6 pieces and soak in ice water 15 minutes before blending.
Using a blender or food processor fitted with the metal blade, blend the
garlic, tomatoes, and onion. Set aside 1/2 cup each diced red bell pepper and
diced cucumber. Blend the remaining cucumber and peppers along with serrano
chiles and vinegar. Add 1 cup of the tomato juice, tomato paste, parsley, basil,
and salt. (You will have to do this in several batches.)
Combine the blended vegetables in a large bowl. Add remaining tomato juice
and season with salt and pepper. Stir in reserved diced vegetables, green bell
pepper, and chopped shrimp. Chill 2 hours before serving.
Sprinkle each bowl of gazpacho with diced red bell pepper and diced cucumber
which had been set aside. Serve with a lime wedge and toasted tortillas.
Advance Preparation: The soup may be prepared a day in advance. Add the shrimp
before serving.
Serves 6.
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