Shrimp, cantaloupe and balsamic vinegar make this gazpacho deliciously different...and it only takes 15 minutes to make! It's so refreshing, especially on a hot summer's day.
cost per recipe: $10.41
The price is determined by the national average.
cups Swanson® Aseptic Vegetable Broth
cup V8® V8® Original
slice Pepperidge Farm® Farmhouse™ Hearty White Bread, torn into pieces
cups grape tomatoes or cherry tomatoes, cut into quarters
small cucumber, peeled, seeded and diced (about 1 cup)
cup diced cantaloupe or Cavaillon melon
tablespoon balsamic vinegar
fresh basil leaves, cut into very thin strips
pound cooked small shrimp
additional fresh basil leaves (optional)
Place the broth, juice and bread in a blender. Cover and blend until the mixture forms a paste. Pour into a large bowl.
Stir the tomatoes, cucumber, cantaloupe, vinegar and basil in the bowl and season to taste.
Place 1/2 of the broth mixture into a blender. Cover and pulse about 5 times for a partially blended mixture. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Stir into the puréed mixture.
Cover and refrigerate for 3 hours or until the soup is cold.
Ladle 1 cup of the gazpacho into each of 6 chilled serving bowls. Top each serving of soup with about 2 shrimp and additional basil for garnish, if desired.