Mexican Shrimp Gazpacho with Cucumber and Tomatoes

Description

Contributed by Catsrecipes Y-Group

• Makes 8 servings

Ingredients

• 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

Directions

1. Dice tomatoes, bell peppers and cucumber.
2. In food processor or blender, pulse juice with half the veggies until finely chopped.
3. Pour into a bowl, stir in the remaining juice and veggies.
4. Ladle into smaller bowls.
5. Top with shrimp and cilantro.