4 plum tomatoes, chopped
2 cooked red beets, chopped
1 cucumber, peeled, seeded, and chopped
1 red pepper, chopped (roast for greater flavour)
1 garlic clove, minced
2 tbsp Lemon Dilly Dip Mix
1 tbsp Vegetable Broth Mix
1⁄4 cup olive oil
1⁄4 cup chopped pistachios
- Place tomatoes, beets, cucumber, red pepper, and garlic in a blender. Pulse to blend, then pour into serving bowls.
- Using a Y-peeler, peel a few strips of skin from lime. Julienne into skinny strips. Squeeze juice into a small bowl and stir in Dip Mix, Vegetable Broth Mix, olive oil, Salt and Pepper. Refrigerate until well chilled.
- Ladle soup into bowls and drizzle each with lime mixture. Garnish with lime strips and pistachios.
- Garnish with prepared Quickled Shrimp, lime strips and pistachios.