Kat's Kitchen- Gazpacho

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Updated: 7/09/2013 8:18 am
1 28 oz. can whole peeled tomatoes
2 cups water
2 cucumbers, peeled and deseeded
2 stalks celery
1 red bell pepper, deseeded
1 jalapeno, deseeded
1 red onion
2 cloves garlic
2 Tablespoons parsley
1 lime, juiced
2 Tablespoons Worcestershire sauce 
2 Tablespoons basil, thinly slice
1/4 teaspoon black pepper
1 teaspoon salt

Put tomatoes, water, cucumbers, celery, peppers, onion, garlic and parsley in a large blender or food processor. Blend until smooth
Stir in lime juice, Worcestershire sauce, basil, salt and pepper. 
Chill, and serve with boil shrimp, recipe below. 

Boiled Shrimp

1/2 pound shrimp, shelled and deveined
2 cups water
1 cup gazpacho

Bring water and gazpacho to a boil in a small saucepan. 
Drop shrimp into boiling liquid, and cook for two to three minutes, or until done. 
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