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Ingredients
3 cups Campbell's Tomato Juice - gluten free
2 cloves garlic, minced
½ of red onion, sliced
3 hard boiled eggs, cut into wedges
1 zucchini, diced
1 cucumber, diced
5 Roma tomatoes, diced
2 stalks celery, diced
¼ cup olive oil
2 tablespoons sugar
salt and pepper
fresh cilantro, chopped
1 pound shrimps, shelled and deveined
½ lime, juiced
Instructions
- In a blender, combine red onion and garlic. Pulse until finely chopped then add half of the zucchini, half of the cucumber, half of the tomatoes, half of the celery, tomato juice, lime, olive oil and season with salt and pepper. Pulse for about 3 to 5 seconds just to get a rough consistency.
- You can refrigerate for 1 hour before serving.
- Grill or sauté the shrimp until opaque. Set aside.
- Ladle the soup into bowls, top with the remaining vegetables, grilled shrimps and garnish with eggs and cilantro leaves. Serve
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