Place the broth, juice and bread in a blender. Cover and blend until the mixture forms a paste. Pour into a large bowl.Stir the tomatoes, cucumber, cantaloupe, vinegar and basil in the bowl and season to taste.Place 1/2 of the broth mixture into a blender. Cover and pulse about 5 times for a partially blended mixture. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Stir into the puréed mixture.Cover and refrigerate for 3 hours or until the soup is cold.Ladle 1 cup of the gazpacho into each of 6 chilled serving bowls. Top each serving of soup with about 2 shrimp and additional basil for garnish, if desired.
2 cups Swanson® Vegetable Broth0.75 cup V8® 100% Vegetable Juice1 slice Pepperidge Farm® Farmhouse™ Hearty White Bread, torn into pieces4 cups grape tomatoes or cherry tomatoes, cut into quarters1 small cucumber, peeled, seeded and diced (about 1 cup)1 cup diced cantaloupe or Cavaillon melon1 tablespoon balsamic vinegar3 fresh basil leaves, cut into very thin strips0.5 pound cooked small shrimp6 additional fresh basil leaves (optional)
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