Source: dLife

A chilled Spanish soup made with shrimp, cucumber, and a hint of spice.

Servings

1 medium cucumber , peeled, seeded, diced
1 large red bell peppers , seeded, diced
1 chopped green bell peppers , seeded, diced
0.5 red onion , minced
0.25 cup fresh chopped green onion
2 large tomato , diced
2 cup tomato juice
2 cup low sodium chicken broth
2 tsp fresh thyme , minced
1 whole jalapeno pepper , seeded and minced
3 tbsp fresh lime juice
6 oz cooked shrimp , peeled, deveined, coarsely chopped
1 pinch hot pepper sauce
1 oz fresh cilantro

1 In large bowl, combine cucumber, peppers, onions, tomatoes, tomato juice, chicken broth, thyme, jalapeño, and lime juice.
2 In blender or food processor, puree half of mixture. Pour over remaining chopped vegetables and broth in bowl.
3 Chill soup 3 - 4 hours; stir in hot pepper sauce as desired.
4 Ladle 1 cup gazpacho into each bowl and top with 1 ounce shrimp. Garnish with cilantro. Serve.