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