Recipe courtesy of Michelle Bernstein
Tequila Laced Gazpacho Cocktails with Grilled Shrimp
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 221
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 32
- Dietary Fiber
- 7
- Sugar
- 16
- Protein
- 7
- Cholesterol
- 8
- Sodium
- 1657
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
Ingredients
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
Directions
- Combine the gazpacho ingredients, except the olive oil, in a blender and puree until smooth. Top with a little extra virgin oil.
- Toss the shrimp with the herbs, seeds, and oil. Grill 3 to 4 minutes on each side until cooked.
- 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.