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Plan Z Phase: This is a Z2 (ZReduction) and Zola To GO! recipe. Talk about easy to make. This soup is done in a flash. If you’re like me you’ll make a triple batch. You can freeze the portions and just add shrimp bits when you go to serve it.

Serves: Serves 4

Each serving is 1-1/2 cups

Ingredients:

• 24 ounces of cooked shrimp cut into bite-sized bits
• olive oil spray
• 1-1/2 cups of chopped onion. You choose which kind. I used Vidalia onions.
• 1 large rib of celery, chopped
• 2 cloves of garlic (jar garlic will work)
• 3 cups of organic vegetable broth
• 15 oz can of crushed tomatoes
• 15 oz can of diced tomatoes
• 1 tsp Truvia
• ½ tsp of allspice
• 1 tsp celery salt
• 1 tsp of pepper
• 1 tsp of dry mustard
• 2 Tbl of Worcestershire sauce
• ¼ cup of cider vinegar
• 3 Tbl of fresh horseradish (not prepared horseradish) – or to taste
• pinch of cayenne (optional)

Instructions:

In a soup pot spray in the olive oil. Then add the celery and onion. Cook on medium until wilted. Just a couple of minutes. Then add the garlic and cook one more minute. Add the vegetable broth and the crushed and diced tomatoes. Stir. Add all of the spices. Don’t be afraid of them. This is what makes it taste like cocktail sauce. Stir and cook on medium for 15 – 20 minutes. The soup will boil and bubble. Stir fairly often. The melding of the flavors comes together and you have great soup. If you want more flavor melding at this point, take out half of the soup and put it in a blender. Whiz it until smooth and then add it back to the simmering pot.

When you go to serve you have some options:

• You can serve the shrimp on top cold and have that ying/yang of hot and cold.
• You can put the cooked, cold shrimp into the soup and let them heat.
• Or in a warm climate or summer, you can serve the soup cold with the cold shrimp and it will sort of be like a gazpacho.

Enjoy!

Cheers,