Gazpacho

Yummmmm.

The perfect summertime soup!

I made this for our Ladies Night Out and was surprised by how many people hadn't heard of this cold, summery soup.

So, per request, here's the recipe.



Shrimp Gazpacho

- 4 large tomatoes, seeded and diced
- 1 large onion, chopped
- 2 cucumbers, chopped
- 1 stalk celery
- 2 small jalapenos, chopped
- 1 small can tomato sauce
- 3 tbsp tomato paste
- 1/3 cup white vinegar
- 1/8 cup vegetable oil
- 1 tbsp dill
- 1 tbsp oregano
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 3 1/2 cups water
- 1 lb cooked shrimp (optional)

Place all ingredients in a large bowl. Stir to combine. Chill 2 hours - overnight. Serve chilled.