Dinner tonight was chunky gazpacho with shrimp from Cooking Light magazine. It was listed in the magazine as a quick meal (40 minutes), but I worked ahead and made it in the morning so it could chill for the rest of the day. I added about a tbsp of olive oil, and we topped ours with sauteed shrimp, sliced avocado and cheese crostini. This cold dish was so refreshing on this hot day!!
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