Gazpacho Shrimp Cocktail

A quick cocktail sauce of blended chili sauce, tomato, garlic and vinegar to serve with chilled cooked shrimp.
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  • Total: 15 min
  • Active: 15 min
  • Yield: 8-12
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One 4-inch piece baguette, crust removed

1/4 cup chili sauce

1 tablespoon sherry vinegar

1/4 teaspoon ground cumin

1 clove garlic

1 large ripe tomato (about 8 ounces), chopped

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 tablespoon finely chopped chives

2 pounds cooked, peeled large shrimp with tail sections attached


  1. Tear the baguette into pieces, then transfer to a blender along with the chili sauce, vinegar, cumin, garlic, tomato and 1/2 teaspoon each salt and pepper. Puree until smooth. With the motor running, slowly pour in the oil and blend until well combined.
  2. Transfer the cocktail sauce to a small bowl and sprinkle with the chives. Serve with the shrimp.