Recipe Swap

I would be very interested.

Here is one of my favorites to get us started:

The first time I enjoyed Gazpacho was during a weekend in Palma de Majorca Spain in the 80's. Since then it has become one of my favorites during the hot summer months.

Ingredients:
2 Celery Stalks
1 Small Red Onion
2 Pickling Cucumbers
1 Small Zucchini
1 Small Yellow Squash
1/2 Small Habanero (seeded)
1/2 Teaspoon Minced Garlic
4 Cups Low Sodium Tomato Juice
1 Small Avocado (Garnish)
16 Shrimp (Uncooked)
1/2 Tablespoon Lemon Olive Oil (To Brush Shrimp)
Salt & Pepper

Instructions:
Coarsely chop celery, red onion, cucumbers, zucchini, and yellow squash.
Mince garlic and habanero,
Take half the chopped vegetables and all of the minced habanero and garlic and add to the food processor.
Add the tomato juice and pulse until all ingredients are combined and it looks soupy.
Place processed ingredients with the rest of the chopped vegetables in a container with lid. Stir, cover, and refrigerate for at least 6 hours.
Skewer shrimp, brush with lemon olive, and season with salt and pepper.
Heat grill and place shrimp on grill for about a minute per side. Remove from grill.
Spoon soup into bowls, add grilled shrimp, and garnish