Pantry Gazpacho Soup

  • 14 oz. can diced tomatoes, undrained
  • 1 red onion, chopped
  • 11 oz. can corn, drained
  • 1 garlic clove, minced
  • 1 T. olive oil
  • 1 T. white wine vinegar
  • 3 cups vegetable cocktail juice
  • 6 oz. can tiny shrimp, drained
  • 1 cup garlic croutons

In a large glass bowl, combine all of the ingredients except the croutons and mix gently. Cover and refrigerate for 4 hours to blend the flavors or serve immediately. Top with croutons before serving.

  • Yields: 5 servings
  • Preparation Time: 10 minutes
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