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Jane's Gazpacho with Shrimp

There are no exact ingredients in this soup. I took ingredients that I had in my refrigerator to make this soup. There is no right or wrong. It will be delicious.20
Course Appetizer, Dinner, Lunch, Main Course, Soup
Cuisine American, Greek, Spanish
Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 1 package kale
  • 1 package baby spinach
  • 1/2 red onion
  • 1/2 cup celery
  • carrots
  • 1 English cucumber
  • 1 red pepper
  • 1 can tomato juice
  • kosher salt
  • black pepper
  • 2 tsp. olive oil
  • 6 peeled and deveined shrimp

Instructions

  • Gather all of your vegetables. Cut into pieces and put them in your food processor, doing each vegetable one at a time. Place each vegetable in a large bowl. After you have pureed each vegetable, add your tomato juice. Start with 2 tsp. of salt and 2tsp. black pepper. Add more salt and pepper to taste. In a skillet heat the oil and sear the shrimp for two minutes. Turn and cook for one to two minutes more. Serve the soup in a bowl and garnish with the grilled shrimp. Enjoy with a glass of wine. Bon Appetit.