Tuscan Shrimp Gazpacho Soup
Tuscan Shrimp Gazpacho Soup
Directions
- Combine first 9 ingredients together to make the soup. Mix well. Cover and refrigerate at least 2 hours before serving.
- Combine remaining ingredients together to make the Greek Caper Yogurt. Mix well.
- Cover and refrigerate at least 2 hours before serving.
- For each serving, ladle 1 cup soup into chilled cup or bow and garnish top with 1 tbsp. Caper Greek Yogurt.
Ingredients
- 2 tbsp capers, jarred, rinsed, drained, chopped
- 1 cup cilantro, fresh, chopped
- 1 tub Campbell's® Signature Creamy Tomato Basil Bisque
- 2 cup cucumber, peeled, seeded, small diced
- 2 tbsp minced garlic, peeled
- 3/4 cup yogurt, Greek, plain fat-free
- 1 cup Green Pepper, small diced
- 2 tbsp lemon juice
- 2 tbsp oil, olive
- 1 tbsp parsley, fresh, chopped
- 1 cup Red Bell Pepper, small diced
- 1 cup red onion, small diced
- salt and pepper, to taste
- 1 lb shrimp, large, peeled, deveined, chopped
