I cut the recipe down to 4, I used frozen/thawed salad shrimp (otherwise I'd have given them a rough chop), I diced everything very fine & I used cilantro-in-a-tube (about 2 tbps). I also added celery salt, a couple of tbp of EVOO, a tbp of worcestershire (figure it's good in bloody mary's so what the heck), some diced yellow bell pepper & a smidgeon of hubby's hot sauce (it's garlic, serrano peppers, bell peppers & onions, roasted & pureed). I made it up & let it meld in the fridge for a couple of hours & then gave it a squeeze of lime before I served it in chilled bowls. This is a very filling, satisfying gazpacho ...all the accompaniments it needs is some toast & a glass of sauvignon blanc. Thansk for a great recipe Dawn...we really enjoyed it!
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