The Barefoot Cook

Sunday's Soup

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Tomato-Shrimp Soup
Serves 4

1 Cucumber, seeded, diced
1 small Red onion
2 cloves Garlic, minced
3 large ripe Tomatoes, peeled, cored, seeded and diced
1 small sweet Green Pepper, diced
1 cup Chicken Broth
1 bottle (8oz) Clam Juice
1/4 cup Red-Wine Vinegar
1 tablespoon minced fresh Basil (or 1 teaspoon dried)
1 tablespoon minced fresh Oregano (or 1 teaspoon dried)
1/4 teaspoon Hot-Pepper Sauce (I use Texas Pete Hot Sauce, use your choice)
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 pound cooked peeled Shrimp, chopped

1. In large bowl, combine cucumber, onion, garlic, tomatoes and green pepper. I medium bowl, stir together tomato juice, chicken broth, clam juice, vinegar, oregano, basil, hot sauce, salt and black pepper. Pour over vegtables and refrigerate covered for several hours or overnight.
2. Divide into 4 bowls and top with chopped shrimp. Serve chilled.


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