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Shrimp Gazpacho

June 8, 2011

This is the very fast, spicy and delectable starter for a Summer soup or double the shrimp and the size of the bowl and dinner is served.  

Shrimp Gazpacho


  • 2 Garlic Cloves (chopped)
  • 2 T. Olive Oil
  • 2 T. Red Wine Vinegar
  • 2 T. Fresh Lemon Juice
  • 1/2 lb. Cooked Medium Shrimp (peeled and deveined, tails removed)
  • Fresh Cilantro (snipped for garnish)
  • 5-7 Plum Tomatoes (seeded and chopped)
  • 1 Bell Pepper (green, red or orange)
  • 1/2 Lg. Cucumber peeled, seeded, chopped)
  • 1 Onion (chopped)
  • 1 Lg. Jalapeno Chil (minced)
  • 4 C. V-8 Juice)
  • Dash of Worcestershire (use your discretion)
  • Dash of Hot Sauce (use your discretion)
  • Fresh Cilantro (snipped for garnish)
  • Fresh Chives (snipped for garnish)


  1. Mix together the garlic, olive oil, vinegar and lemon juice; add shrimp and cover; refrigerate for 1-2 hours
  2. Combine tomatoes, bell peppers, cucumber, green onions, cilantro and jalapeno in a blender and pulse until smooth
  3. Add V-8 Juice, worceschiere and hot sauce; salt and pepper to taste; cover and chill for 1-2 hours
  4. Stir in the shrimp mixture
  5. Serve in chilled bowls and garnish with fresh cilantro and chives

(Serves 4 as a starter)

Recipe from Jose

3 Comments leave one →
  1. June 9, 2011 05:55

    Take a great recipe and add shrimp? Sounds wonderful!


  1. Chilled Soups « "Deja Vu" Cook

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