Bloody Mary Gazpacho with Shrimp

Kitchen Tested
  • Yield 4 servings

Try this new and refreshing take on a Bloody Mary mixed with your favorite seafood.

Shrimp Gazpacho
Lynda Balslev


1 quart tomato juice
1 1/2 cups grape tomatoes, chopped
3 celery stalks, finely diced (about 1 cup)
1 English cucumber, seeds removed, finely diced
1 medium red bell pepper, diced
1 medium red onion, diced (about 1 cup)
1 jalapeno pepper, stemmed, seeded, minced
1 large garlic clove, minced
1/3 cup fresh lemon or lime juice
2 teaspoons Worcestershire sauce
1 to 2 teaspoon prepared horseradish
1 teaspoon Tabasco sauce
1 pound large shrimp, poached


  1. To prepare gazpacho, combine all ingredients except shrimp in a large bowl. Mix well. Cover and refrigerate at least 1 hour and up to 6 hours. To serve, ladle gazpacho into bowls or large glasses. Top with shrimp, or drape the shrimp over the glass rims.

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