Turn a classic chilled gazpacho into a main dish soup with the addition of fresh shrimp.
3 cups water
1 pound peeled and deveined medium-size fresh shrimp
1/2 medium-size purple onion
1 small yellow squash
1 medium-size green pepper
3 (14-ounce) cans no-salt-added diced tomatoes
1 teaspoon herbes de Provence or 1/2 teaspoon dried thyme and 1/2 teaspoon dried tarragon
3 tablespoons picante sauce
How to Make It
Bring 3 cups water to a boil in a medium saucepan. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink. Drain and rinse under cold water.
While shrimp cook, chop onion, squash, and pepper; place in a large bowl. Add cooked shrimp, tomatoes, herbs, and picante sauce to vegetable mixture, stirring well. Cover and chill at least 10 minutes.