Spicy Shrimp Gazpacho

  • Yield: 6 to 8 servings


1teaspoon salt
2-- garlic cloves, minced
1 1/2cups cubed white bread
1/4cup red wine vinegar
2tablespoons balsamic vinegar
1/4cup extra virgin olive oil
1teaspoon ground cumin
2 1/2cups tomato juice, divided
2pounds tomatoes, peeled, seeded and diced
1-- green bell pepper, diced
1-- red bell pepper, diced
1/3cup green onions, minced
1-- cucumber, peeled, seeded, and minced
1/3cup red onion, minced
1/2 to 1cup ice water
1/2pound fresh shrimp, boiled, peeled, deveined, and chopped
1/4cup fresh parsley, minced
dash Tabasco sauce
-- Salt
-- Freshly ground pepper
-- Croutons


  1. 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. 
  2. 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).