GAZPACHO HAS ITS ROOTS IN ROMAN AND MOORISH CUISINES. ENJOY DAN

GAZPACHO by CHEF DAN: serves12-14


THE BASE:



1 (20oz) can stewed tomatoes

4 cucumbers, peeled and cut into chunks

2 each red and green bell peppers

Handful of parsley springs

2 tablespoons fresh dill or 1 tablespoon dried dill



TO FINSIH THE SOUP:



1/4- cup olive oil
1 pound cooked shrimp

1(28oz) can tomato juice

2 cucumbers, peeled and finely diced

1 each red and green bell pepper, finely diced

2 onions, finely diced

4 plum tomatoes, finely diced

2 carrots, finely diced

2 celery stalks, finely diced

2 tablespoons lime juice

2 tablespoons chili powder

S&P to taste

1 cup fresh chives

DIRECTIONS:

1. Place all ingredients for the SOUP BASE in a food blender.

2. Blend until smooth

3. Transfer to serving container.

4. Stir in tomato juice just enough of the juice to give the soup a slightly thick consistency.

5. Add remaining ingredients including shrimp.

6. Stir ingredients.

7. Stir together.

8. Cover and refrigerate for at least 1 hours or more would be better.

9. 2 cups croutons.

10. Taste and add more lime juice or salt and pepper.

11. Garnish with chives and croutons.



ENJOY DAN: hallelujah