Shrimp Gazpacho

30 shrimp

3 cups tomato juice

1 tablespoon balsamic vinegar

1⁄4 cup fresh lemon juice

2 tablespoons extra virgin olive oil

  dash hot sauce (to taste)

1 cup cucumber or zucchini (finely diced)

1 red pepper (diced into 1/4 inch pieces)

4 medium tomatoes (chopped)

1⁄2 medium red onion (finely minced)

3 cloves garlic (pressed)

  salt and pepper to taste

3 to 6 tablespoons fresh cilantro or other fresh herb (chopped)

Yields: 6 servings


Heat a pot of water to simmering and add shrimp. Cook briefly until just done, about 3 minutes. Drain, chop and cool.

Combine all ingredients leaving some chopped herbs as garnish.

Serve cool, garnished with the chopped herbs.

Cooked scallops and other seafood also work well.

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