This recipe is from Susan’s August 5 column.
This recipe is from The Pioneer Woman, Ree Drummond, who also appears on The Food Network and has written several cookbooks. Her life story is fascinating, and I love her television show which highlights her ranching lifestyle and her family.
2 cloves garlic, minced
1/2 whole red onion, diced
1 whole large cucumber, diced
5 whole Roma tomatoes, diced
1 whole zucchini, diced
2 ribs celery, diced
1 dash salt, to taste
4 cups good-quality tomato juice or V-8 Juice
1/4 cup extra-virgin olive oil
1/8 cup (2 tablespoons) red wine vinegar
2 tablespoons white sugar
6 dashes Tabasco, or to taste
1 dash black pepper, to taste
1 pound shrimp, peeled and deveined, for topper
Avocado slices, for garnish
2 hard-boiled eggs, finely minced
Fresh cilantro leaves, for serving
Crusty bread, for serving
In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco and a dash of salt. Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture. Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini and celery, reserving the rest of the diced vegetables for garnish. Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup is best when very cold. If desired, grill or sauté the shrimp until opaque. Set aside. To serve, remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, hard cooked egg chunks or slices, sour cream, and cilantro. Finally, place a grilled shrimp on the top and serve with grilled slices of bread.
God Bless and have a GREAT DAY!
Seize the moment. Remember all those women on the 'Titanic' who waved
off the dessert cart. (Erma Bombeck)
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