Garden Gazpacho

This is a Pioneer Woman recipe that I've tweaked a little.  It's a great recipe for using up all those summer veggies that you wind up with in July and August or when you go to the Farmer's Market and buy one of everything!  It''s flavorful and refreshing during the dog days of summer - you'll see.

WIBW Weatherman, Doug Meyers, enjoying veggies for breakfast - GAZPACHO

1 lb. raw peeled shrimp, seasoned with creole seasoning, grilled or sauteed till opaque
2 garlic cloves, minced
1/2 red onion, sliced
1 large cucumber, diced
1 zucchini, diced
2 celery stalks, diced
5-6 roma tomatoes, diced
1/4 cup extra-virgin olive oil (sometimes I just totally leave this out of the recipe - this saves over 400 calories!) 
2 Tbs. red wine vinegar
2 Tbs. granulated sugar
several dashes of hot sauce (or add 1/4 tsp. red pepper flakes, instead)
Kosher salt and black pepper, to taste
4 cups good-quality tomato juice
2 nicely-ripened avocados, sliced thinly
2 hard-boiled eggs, finely minced
cilantro leaves

The garnishes really make the difference - chopped hard boiled egg, avocado and cooked shrimp.

Place all of garlic and onion into bowl of food processor; add half of diced veggies and olive oil.  Add vinegar, sugar, hot sauce, salt and pepper, and 2 cups tomato juice to food processor bowl.  Process well.  Place the other half of the diced veggies to a large bowl, adding processed mixture as well.  Stir to combine, then add remaining 2 cups of tomato juice.  Ladle soup into chilled bowls or mugs and garnish with grilled shrimp, avocado, eggs and cilantro leaves.  Serve at once.

Now You're Cookin',
Chef Alli