You are here: Home » Recipes » Spicy Shrimp Gazpacho Spicy Shrimp Gazpacho Recipe by Favorite Recipes Press Yield 6 to 8 servings This refreshing summer shrimp soup is loaded with tomatoes and peppers. PrintEmail Ingredients 1 teaspoon salt2 -- garlic cloves, minced1 1/2 cups cubed white bread1/4 cup red wine vinegar2 tablespoons balsamic vinegar1/4 cup extra virgin olive oil1 teaspoon ground cumin2 1/2 cups tomato juice, divided2 pounds tomatoes, peeled, seeded and diced1 -- green bell pepper, diced1 -- red bell pepper, diced1/3 cup green onions, minced1 -- cucumber, peeled, seeded, and minced1/3 cup red onion, minced1/2 to 1 cup ice water1/2 pound fresh shrimp, boiled, peeled, deveined, and chopped1/4 cup fresh parsley, minced dash Tabasco sauce -- Salt -- Freshly ground pepper -- Croutons Instructions Make a paste with salt and garlic, rubbing the flat side of a knife back and forth over ingredients. Combine paste, bread, vinegars, olive oil, cumin, and 1 cup tomato juice in a food processor. Blend until smooth. Transfer mixture to a large bowl and add tomatoes, bell peppers, green onions, cucumber and red onion. Stir in remaining 1 1/2 cups tomato juice and chill 3 hours. Thin soup with ice water to desired consistency. Add shrimp, parsley, and Tabasco. Season with salt and pepper. Serve with croutons. Recipe reprinted with permission from the Junior League of Houston’s Stop and Smell the Rosemary (Junior League of Houston Inc., 1996).