Mexican Shrimp Gazpacho with Cucumber and Tomatoes

MEXICAN SHRIMP GAZPACHO

4 large tomatoes 2 yellow bell peppers 1 large peeled and seeded cucumber 2 cups Spicy Hot 8 vegetable juice from a 46 oz bottle Few cooked shrimp Sprig of cilantro

Dice tomatoes, bell peppers and cucumber. In food processor or blender, pulse juice with half the veggies until finely chopped. Pour into a bowl, stir in the remaining juice and veggies. Ladle into smaller bowls. Top with shrimp and cilantro. MAKES 8 SERVINGS OF MEXICAN SHRIMP GAZPACHO.*

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 * Catsrecipes Y-Group