Recipe: Gazpacho Shrimp Cocktail (make ahead)

GAZPACHO SHRIMP COCKTAIL

"This marriage of two summertime favorites-gazpacho and shrimp cocktail-is a sure winner for hot-weather dinner parties. Double or triple the recipe for buffets."

1 small tomato, seeded and diced
1 small cucumber, peeled, seeded and diced
1/2 green bell pepper, cored, seeded and diced
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
1 1/2 cups tomato juice
1/4 cup red wine vinegar
Juice of 2 limes
1 teaspoon sugar
2 dashes Worcestershire sauce
4 dashes Tabasco sauce
Salt and freshly ground pepper
1/2 pound medium shrimp, cooked and peeled
Tortilla chips (for serving)

In a large bowl, combine tomato, cucumber, green pepper, onion and cilantro.

In another bowl, whisk together tomato juice, vinegar, lime juice, sugar, Worcestershire and Tabasco. Season with salt and pepper to taste. Pour over the chopped vegetables.

Cut the shrimp into large chunks. Add to the vegetable mixture and mix well. Cover with plastic wrap and chill 2 hours.

Serve cold with tortilla chips.

Makes 4 servings
Source: Totally Shrimp Cookbook by Helene Siegel