Shrimp Gazpacho 2 (28 ounce) cans whole tomatoes, chopped 1 (8 ounce) can tomato sauce 2 cloves garlic, minced 1 medium red onion, finely chopped 1 green bell pepper, finely chopped 1 (4 ounce) can chopped green chiles 2 tablespoons Worcestershire sauce 1 teaspoon seasoned salt 2 teaspoons Mexican oregano 1 tablespoon unflavored gelatine; 1 beef bouillon cube 1/2 cup boiling water 3/4 pound small shrimp, cooked, shelled and de-veined 1/2 cup sliced stuffed green olives 1 cucumber, peeled, seeded and diced Croutons Mix together the tomatoes, tomato sauce, garlic, onion, green chiles, Worcestershire, seasoned salt and oregano. Simmer for 10 minutes and chill overnight. About 1 hour before serving, dissolve the gelatine and bouillon cube in the boiling water. Stir into the chilled mixture. Add the shrimp, green olives and cucumber. Refrigerate until serving time. Garnish with croutons.