Gazpacho Soup

I have a recipe on my blog for Gazpacho Soup and I felt I could improve it.  Both soups are good but I think this one is a tad bit better.  Sometimes you get an idea in your head on revamping a recipe and you need to go for it.  We can all use a little improvement, right?

Gazpacho Soup 

3/4 cup red onion, diced small
3/4 cup yellow bell pepper, diced small
3/4 cup english cucumber, diced small
3/4 cup celery, diced small
1/2 cup cilantro, rough chop
1 jalapeño, diced small (optional)
zest from one lime
1/8 teaspoon black pepper
1/2 teaspoon kosher salt
2 tablespoons worcestershire sauce
32 oz bottle Clamato (or V8 juice)
1 10oz can Rotel Original
1 cup cocktail sauce (shrimp)

Toppings:
Sauce Cream
Sliced Green Onions
Diced Avocado

Cut up all the veggies and place in a large bowl with salt, pepper, lime zest and worcestershire sauce; stir and set aside.  If you are serving with shrimp this is the time to make it (recipe below).

Add to veggies, Clamato, Rotel and shrimp cocktail sauce; stir. Taste to see if seasonings need to be adjusted.  If you made the shrimp all the little goodies in the shrimp pan need to be added to the Gazpacho.  Serve chilled and add toppings of your choosing and some good rustic bread.

Cajun Shrimp

2 tablespoons olive oil
1 lb of shrimp, shelled and deveined
salt and pepper, 1/8 teaspoon each
1 1/2 tablespoons cajun seasonings
2 cloves garlic, minced
1/4 cup dry Marsala wine

Heat olive in skillet over medium heat, sprinkle cajun seasonings, salt and pepper over shrimp.  Saute shrimp for 1 1/2 minutes, lower heat to medium low and add garlic.  Stirring for 30 seconds; do not let the garlic brown.  Add marsala wine; cook for another 1 1/2 minutes or until shrimp is cooked. Remove shrimp and add drippings to soup.  Serve shrimp on the side; but does taste great in the soup.