Macho Gazpacho

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 2 1/2 quarts
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1 (32-ounce) can diced tomatoes in puree

2 tablespoons cayenne pepper sauce

1/4 to 1/2 European seedless cucumber, cut into chunks

1/2 small red onion, cut into chunks

1 jalapeno or serrano pepper, seeded and coarsely chopped

1 ribs celery, from the heart of the bunch, chunked

Handful fresh cilantro leaves

1 lemon or lime, juiced

Coarse salt and ground black pepper

Lemon or lime wedges, for garnish

Spitfire Shrimp, recipe follows

Spitfire Shrimp:


1 lime, juiced

 2 ounces (1/4 cup) hot cayenne pepper sauce

 1 tablespoon ground cumin

 1/2 teaspoon crushed red pepper flakes 

1 tablespoon crab boil seasoning;


  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