Recipe courtesy of Rachael Ray

Macho Gazpacho

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 2 1/2 quarts


Spitfire Shrimp:


  1. Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into an insulated container and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish and some Spitfire Shrimp hanging off the side.;


  1. 4 cloves garlic, crushed and chopped
  2.  2 shallots, chopped
  3.  1 tablespoon extra-virgin olive oil
  4.  2 tablespoons butter, cut into pieces
  5.  2 pounds jumbo shrimp, peeled and de-veined*
  6.  12 to 15 blades fresh chives, chopped, for garnish
  7. Preheat large nonstick skillet over medium-high heat. Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend. Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled. 

Cook’s Note

*Ask for easy-peel raw deveined shrimp at seafood counter of market