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Recipe courtesy of Michelle Bernstein

Tequila Laced Gazpacho Cocktails with Grilled Shrimp

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
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For the Gazpacho:

4 large tomatoes, chopped

4 cucumbers, peeled and chopped

1 red onion, peeled and chopped

4 cloves garlic

2 cups tomato juice

2 tablespoons sherry vinegar

1 fennel bulb, chopped

1 cup picked Italian parsley

Salt and pepper

1 tablespoon extra virgin oil

For the Shrimp:

4 jumbo (U-10) shrimp, cleaned, de-veined

1 tablespoon zatar

1 tablespoon olive oil

1 shot of the finest tequila available

Lime slices, for garnish


  1. Combine the gazpacho ingredients, except the olive oil, in a blender and puree until smooth. Top with a little extra virgin oil.
  2. Toss the shrimp with the herbs, seeds, and oil. Grill 3 to 4 minutes on each side until cooked.
  3. In a chilled glass, top each gazpacho with a light drizzle of tequila and the rim of the glass with 1 grilled shrimp and a slice of lime.