Recipe courtesy of Ree Drummond
Save Recipe Print
Total:
1 hr 30 min
(includes chilling time)
Active:
30 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 30 min
(includes chilling time)
Active:
30 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Mince up the garlic, cut the onion into slices, and dice up the tomatoes, celery, cucumber and zucchini. Throw all the garlic, all the onion, half of the remaining diced vegetables and the oil into the bowl of a food processor or, if you like, a blender. 

Splash in the vinegar and add the sugar, hot sauce, salt and pepper. Finally pour in 2 cups of the tomato juice and blend well. You'll basically have a tomato base with a beautiful confetti of vegetables. 

Pour the blended mixture into a large bowl and add in the other half of the diced vegetables. Stir it together. Then stir in the remaining 2 cups tomato juice. Give it a taste and make sure the seasoning is right. Adjust as needed. Refrigerate for an hour if possible. 

Grill or saute the shrimp until opaque. Set aside. 

Ladle the soup into bowls, add the grilled shrimp and garnish with avocado slices, egg and cilantro leaves. Serve with crusty bread on the side.

Categories:

My Private Notes

Add a Note
More from:

Summer Parties

Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Gazpacho

Recipe courtesy of Jamie Deen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories