Shrimp Gazpacho

2 (28 ounce) cans whole tomatoes, chopped
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 medium red onion, finely chopped
1 green bell pepper, finely chopped
1 (4 ounce) can chopped green chiles
2 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
2 teaspoons Mexican oregano
1 tablespoon unflavored gelatine
1 beef bouillon cube
1/2 cup boiling water
3/4 pound small shrimp, cooked, shelled and de-veined
1/2 cup sliced stuffed green olives
1 cucumber, peeled, seeded and diced
Croutons

Mix together the tomatoes, tomato sauce, garlic, onion, green chiles, Worcestershire, seasoned salt and oregano. Simmer for 10 minutes and chill overnight.

About 1 hour before serving, dissolve the gelatine and bouillon cube in the boiling water. Stir into the chilled mixture. Add the shrimp, green olives and cucumber. Refrigerate until serving time. Garnish with croutons.

Shrimp Gazpacho

1/2 sweet Texas onion, cut into 6 pieces *
2 cloves garlic, sliced
4 ripe tomatoes, peeled, cored, and quartered
2 small cucumbers, peeled and cut in chunks, divided
1 red bell pepper, diced, divided
2 serrano chiles, stemmed, seeded
1/4 cup red wine vinegar
4 cups tomato or V8 juice
2 tablespoons tomato paste
2 sprigs parsley
2 sprigs basil
1/2 teaspoon salt
1/2 cup diced green bell pepper
1/2 pound cooked shrimp, chopped coarsely
6 lime wedges
Thin tortilla strips, toasted

* If Texas sweet onions are not available, use a sweet red onion. Cut into 6 pieces and soak in ice water 15 minutes before blending.

Using a blender or food processor fitted with the metal blade, blend the garlic, tomatoes, and onion. Set aside 1/2 cup each diced red bell pepper and diced cucumber. Blend the remaining cucumber and peppers along with serrano chiles and vinegar. Add 1 cup of the tomato juice, tomato paste, parsley, basil, and salt. (You will have to do this in several batches.)

Combine the blended vegetables in a large bowl. Add remaining tomato juice and season with salt and pepper. Stir in reserved diced vegetables, green bell pepper, and chopped shrimp. Chill 2 hours before serving.

Sprinkle each bowl of gazpacho with diced red bell pepper and diced cucumber which had been set aside. Serve with a lime wedge and toasted tortillas.

Advance Preparation: The soup may be prepared a day in advance. Add the shrimp before serving.

Serves 6.