Heirloom Gazpacho with Bay Shrimp
INGREDIENTS
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1 cucumber, peeled & seeded
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1 pound heirloom tomatoes
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½ red onion, peeled
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3 garlic cloves, peeled
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3 cups tomato juice
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¼ cup red wine vinegar
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¼ cup extra virgin olive oil
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1½ teaspoons honey or sweetener of choice (helps cut the acidity)
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3 tablespoons lemon juice
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3 tablespoons parsley
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½ teaspoon sea salt
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dash cracked pepper
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¼ teaspoon Tabasco sauce
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½ cup bay shrimp, peeled and deveined (optional, remove for Vegan)
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Garnish: diced cucumber, red onion, lemon slices, and chopped parsley Yields 6 appetizer sixed portions
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