Cooking Directions

• Place the broth, juice and bread in a blender. Cover and blend until the mixture forms a paste. Pour into a large bowl.
• Stir the tomatoes, cucumber, cantaloupe, vinegar and basil in the bowl and season to taste.
• Place 1/2 of the broth mixture into a blender. Cover and pulse about 5 times for a partially blended mixture. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Stir into the puréed mixture.
• Cover and refrigerate for 3 hours or until the soup is cold.
• Ladle 1 cup of the gazpacho into each of 6 chilled serving bowls. Top each serving of soup with about 2 shrimp and additional basil for garnish, if desired.

Ingredients

• 2 cups Swanson® Vegetable Broth
• 0.75 cup V8® 100% Vegetable Juice
• 1 slice Pepperidge Farm® Farmhouse™ Hearty White Bread, torn into pieces
• 4 cups grape tomatoes or cherry tomatoes, cut into quarters
• 1 small cucumber, peeled, seeded and diced (about 1 cup)
• 1 cup diced cantaloupe or Cavaillon melon
• 1 tablespoon balsamic vinegar
• 3 fresh basil leaves, cut into very thin strips
• 0.5 pound cooked small shrimp
• 6 additional fresh basil leaves (optional)