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Tzatziki Dip
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Caprese Tomato Basil Dip
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Moroccan Tajine Seasoning
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Tzatziki Dip 
Caprese Tomato Basil Dip 
Moroccan Tajine Seasoning Gazpacho With Shrimp
Quick and easy Gazpacho with Shrimp flavored with our our Onion Chive DipMix, makes a light and refreshing chilled soup.
Contents of Onion & Chive Dip Mix
2 cans of 796 ml (28 oz) diced tomatoes with juice
2.5 mL (1/2 teaspoon) cayenne pepper
Juice of 4 limes
1 shallot (green onion) minced
250 ml (1 cup) dry white wine
454 g (1 lb) medium-sized shrimp, peeled and guessed
225 g (1/2 lb.) of cherry tomatoes, halved
2 English cucumbers, peeled, seeded and finely chopped
1 red onion, finely chopped
125 mL (1/2 cup) coriander leaves, finely chopped
Salt and pepper
1
Place tomatoes in a food processor, add Onion & Chive Dip Mix, blending in batches until smooth.
2
Add the lime juice, cayenne, salt & pepper (to taste). Refrigerate.
3
In a large skillet, sauté the green onion until lightly cooked, add wine and bring to a boil. Add shrimp, and poach until pink and cooked all the way through (about 1 1/2 minutes).
4
Drain & transfer shrimp to a bowl to cool and then refrigerate. Adjust seasoning of chilled tomato purée with additional salt and pepper, if necessary.
5
Stir in chopped cucumbers, red onion, & cherry tomatoes.
6
Pour soup into bowls, divide shrimp equally among the bowls and sprinkle with chopped cilantro.
7
Optional: Before serving add an extra squeeze of lime juice.
CategoryAppetisers
Ingredients
Contents of Onion & Chive Dip Mix
2 cans of 796 ml (28 oz) diced tomatoes with juice
2.5 mL (1/2 teaspoon) cayenne pepper
Juice of 4 limes
1 shallot (green onion) minced
250 ml (1 cup) dry white wine
454 g (1 lb) medium-sized shrimp, peeled and guessed
225 g (1/2 lb.) of cherry tomatoes, halved
2 English cucumbers, peeled, seeded and finely chopped
1 red onion, finely chopped
125 mL (1/2 cup) coriander leaves, finely chopped
Salt and pepper
Directions
1
Place tomatoes in a food processor, add Onion & Chive Dip Mix, blending in batches until smooth.
2
Add the lime juice, cayenne, salt & pepper (to taste). Refrigerate.
3
In a large skillet, sauté the green onion until lightly cooked, add wine and bring to a boil. Add shrimp, and poach until pink and cooked all the way through (about 1 1/2 minutes).
4
Drain & transfer shrimp to a bowl to cool and then refrigerate. Adjust seasoning of chilled tomato purée with additional salt and pepper, if necessary.
5
Stir in chopped cucumbers, red onion, & cherry tomatoes.
6
Pour soup into bowls, divide shrimp equally among the bowls and sprinkle with chopped cilantro.
7
Optional: Before serving add an extra squeeze of lime juice.