Caldos
Soups & Stews

1 cup tomato juice
4 large tomatoes,
peeled and finely chopped
2 tablespoons wine vinegar
3 tablespoons olive oil
1 large cucumber, finely chopped
1/4 teaspoon garlic salt
1/2 teaspoon salt
2-3 tablespoons finely chopped green chile*
1 medium onion, finely chopped
Black pepper

Combine all ingredients in a 
medium-sized mixing bowl. 
Chill at least 1 hour 
before serving.
To serve,
pour into small 
lettuce-lined bowls.

* Varied amounts may be used.

Tex-Mex 
Seafood Gazpacho

8 oz fresh or frozen 
peeled and deveined small shrimp 
8 oz fresh or frozen bay scallops 
4 cup water 
1/4 tsp salt 
4 cup peeled tomatoes-chopped 
2 cup seeded cucumber-chopped 
1 cup green pepper-chopped 
2 can (1 1/3 cups total) 
spicy vegetable juice 
2 tbsp sliced green onion 
1 tbsp jalapeno pepper-chopped 
1 tbsp snipped fresh cilantro 
or parsley 
1 tbsp lemon juice 
or lime juice 
1/4 tsp salt 
1  clove garlic-halved 
sniped fresh cilantro 
or parsley (optional) 

Thaw shrimp and scallops, 
if frozen. 
In a large saucepan 
bring water and 
1/4 teaspoon salt 
to boiling. 
Add shrimp and scallops. 
Simmer, uncovered, 
for 1 to 3 minutes 
or until shrimp turn pink 
and scallops are opaque, 
stirring occasionally. 
Drain shrimp and scallops, 
cover and chill.
Meanwhile, 
set aside 1 cup 
of the chopped tomato, 
1 cup of the 
chopped cucumber, 
and 1/2 cup of the 
chopped green pepper. 
In a large mixing bowl 
combine remaining 
chopped tomato, 
remaining 
chopped cucumber, 
remaining green pepper, 
the vegetable juice cocktail, 
green onion, jalapeno pepper, 
1 tablespoon cilantro 
or parsley, 
lemon juice or lime juice, 
1/4 teaspoon salt and garlic.
In a blender container 
or food processor bowl 
cover and blend 
or process mixture, 
half at a time, 
until smooth. 
Return to the large 
mixing bowl. 
Stir in reserved 
chopped tomato, 
cucumber and green pepper. 
Cover and chill for 
2 to 24 hours.
Just before serving, 
stir in shrimp and scallops. 
If desired, 
garnish each serving with 
additional cilantro 
or parsley.