1. Combine the tomato-vegetable juice with ½ cup each of the cucumber and green pepper, the vinaigrette, sherry vinegar, and garlic in a food processor or blender. 2. Blend until the vegetables are pureed. Taste and add salt and pepper to taste. 3. Divide the gazpacho among 4 chilled soup plates and top with the remaining chopped cucumber and pepper, tomatoes, shrimp, croutons, and onion. 4. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
