Recipe courtesy of Gourmet Magazine

Spicy Gazpacho with Shrimp

  • Level: Easy
  • Total: 4 hr
  • Prep: 4 hr
  • Yield: 9 cups
Save Recipe


2 garlic cloves

1 teaspoon salt

Enough white bread, crusts removed and the bread torn into small pieces, to measure 1 1/2 cups

1/4 cup red-wine vinegar

1/3 cup olive oil

1 teaspoon ground cumin

2 1/2 cups tomato juice

2 pounds tomatoes, peeled, seeded, and minced, about 3 cups

1 green bell pepper, chopped fine, about 2/3 cup

1 red bell pepper, chopped fine, about 2/3 cup

1/3 cup minced scallion

1 cucumber, peeled, seeded and minced

1/3 cup minced red onion

1/4 cup minced fresh parsley or mint, or a combination

Hot pepper sauce, to taste


1/2 pound shrimp (about 15) peeled, deveined and cooked


  1. On a work surface mince and mash the garlic with the salt until a paste is formed. In a blender combine garlic paste, bread, vinegar, oil, cumin, and one cup of the tomato juice and blend the mixture until smooth. In a large bowl combine well the bread mixture with the tomatoes, bell peppers, scallions, cucumber and onion, stir in the remaining 1 1/2 cups tomato juice, and chill the soup, covered, for three hours, or until it is very cold.
  2. Thin the soup with one cup ice water, or enough to obtain the desired consistency, add the parsley, hot pepper sauce, and salt and black pepper to taste, and serve the soup with the shrimp and croutons.


Thai-Style Tomato and Shrimp Salad

Pan Roasted Black Grouper with Wild American Shrimp, Black-Eyed Pea Cakes, Applewood Smoked Bacon and Frisee Salad and Smoked Tomato Coulis

Clam Bake Stoup

Fire Roasted Red Pepper Soup with Cilantro Cream and Grilled Cajun Shellfish