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Starter
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Ingredients
| 1 |
tbs lime juice |
| 1 |
tsp extra-virgin olive oil |
| 1/2 |
cup flat leaf parsley |
| 1/2 |
cup cilantro |
| 2 |
garlic cloves |
| 1 |
cup red pepper, |
| 28 |
ounce tomatoes |
| 1 |
small yellow onion, coarsely chopped |
| 1/2 |
seedless cucumber, peeled and chopped |
| 1 |
cup celery |
| 2 |
slices bread |
| 1 |
salt |
| 1 |
fresh ground black pepper |
| 16 |
shrimp |
Directions
- Place lime juice, EVOO, parsley, cilantro, garlic, peppers, tomatoes, onion, cucumber, celery and bread in a food processor.
- Blend for 2-3 minutes until all chopped and combined.
- combine with hot sauce, salt and freshly ground black pepper.
- Serve gazpacho out of martini glasses with the shrimp hanging off the side for dipping and dunking.
Categories
Appetizers
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Serving Size 415.2g |
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Amount Per Serving |
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Total Carbohydrates 16.7g 6%
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| Vitamin A 70% |
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Vitamin C 120% |
| Calcium 10% |
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Iron 23% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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