Easy Gazpacho Recipe for the Best Gazpacho Recipe Using Shrimp
This Gazpacho recipe makes the best gazpacho recipe you will find using shrimp! And I add some extra spice to liven up this dish. I call it “Faux-spacho”.
You can enjoy this gazpacho recipe year-round. It is the perfect soup to enjoy on a hot day as it is served chilled. And the spiciness of it can be enjoyed on a cold day to warm you up a bit. It’s very easy to make with ingredients you can find in any grocery store.
It may look a little challenging, but it is an ideal gazpacho recipe for beginners as well as seasoned chefs. And this soup will also provide you with a healthy dose of vitamin C from all those vegetables!
What is Gazpacho?
Gazpacho is a cold soup, originating in the southern Spanish region of Andalusia. However, according to Wikipedia, some Spanish cookbooks classify gazpacho as a salad. It is widely eaten in both Spain and Portugal as it is a refreshing and cool soup enjoyed in the heat of summer.
There are many variations, but most authentic gazpacho recipes include stale bread, tomato, cucumbers, onion, bell peppers, garlic, olive oil, vinegar, water, and salt. The traditional recipe is made of some combination of these raw vegetables and is usually served cold.
My “Faux-spacho” recipe has some traditional ingredients, but branches out quite a bit, so I renamed it. But it also has some really tasty shortcuts.
What makes this Easy Gazpacho Recipe the Best?
Since I live in Texas, we have an abundance of Gulf shrimp year-round, so it seemed natural for me to add shrimp to my homemade gazpacho recipe.
According to Texas Monthly, “the [shrimping] industry contributes half a billion dollars to the Texas economy each year.” The Gulf Coast of Texas provides more than 90% of the entire state’s production and only 10% from aquaculture or farm-raised shrimp. I always choose wild-caught shrimp from the Gulf. I encourage you to use wild-caught as well, but you can also use farm-raised.
The shrimp in this gazpacho recipe makes it more flavorful as well as adds a nice lean protein.
If you have never added shrimp to your gazpacho before, then give this Gazpacho Recipe a try! I bet you will not be disappointed!
I also added some avocado for southwest flair and creamy texture. Make sure you are using a ripe avocado!
Is this an Easy Recipe for Gazpacho?
The most difficult part of making this dish is finding ripe tomatoes at your local market. I like to use Roma tomatoes, but even these can be difficult to find ripe at many grocery stores in the winter months. Once you get your hands on some good ripe tomatoes, you can core, seed, and finely chop them. Or core and seed and let your food processor or blender do the rest. Just pulse it for a second or two to get the desired soup topping texture.
I have made this Gazpacho Recipe countless times over the past few years, and I never fail to receive rave reviews from family & friends every time! It’s also a great “base” recipe that you can change up with different fresh ingredients if you feel inclined. You can even swap the shrimp for bay scallops, or add cooked lobster or crab as a garnish.
You can also leave the shrimp out completely for a vegetarian starter.
What Ingredients do You Use for the Best Gazpacho Recipe with Shrimp?
- Texas Wild Caught medium shrimp
- V8 juice, spicy or regular
- Spicy Bloody Mary Mix
- hot sauce, Cholula works well with this recipe
- English cucumber
- red onion
- Garnishes: avocado, Roma tomatoes if in season, and fresh cilantro
Best Gazpacho Recipe with Tomato Juice!
I added spicy Bloody Mary Mix and V8 juice to this recipe for both increased veggies in the mix without the chunks as well as the kick from the spices. They both enhance the texture and body of the soup without increasing the chunkiness of the end result. If spice concerns you then leave the Bloody Mary Mix out and double the regular V8 juice instead.
You’ll also notice ketchup. What!? Well, it has a good texture as well and adds just a touch of sweetness to balance the heat.
How do you Make this Spicy Gazpacho Recipe with Shrimp?
- Bring 2 cups water to a boil in medium saucepan. Add shrimp and 2 tsp salt. Cover, remove from heat and let stand until shrimp are opaque.
- Drain and transfer to an ice bath for just a few minutes.
- When cooled cut shrimp crosswise in half. You can do this up to 2 days ahead and refrigerate until ready to use.
- Combine V8 juice, ketchup, Bloody Mary mix, lime juice, and hot sauce in medium bowl.
- Stir in the cucumber, onion, and shrimp to evenly coat.
- Portion cocktail into individual bowls or glasses.
- Top with garnishes like sliced avocado, chopped tomatoes, and cilantro.
- Serve these pretty quickly with some lime wedges and extra hot sauce on the side.
What do you Serve with Gazpacho?
This Spicy Gazpacho with Shrimp is the perfect appetizer for the Double Date Dinner Menu. There are also wine recommendations for this menu included with the post!
If soup is all you want for dinner, then double the recipe to make it a main dish.
Serve with other sides to make a complete meal. Try these:
- Green Salad
- Crusty Bread
- Quiche – as part of a brunch
Make this delicious Spicy Gazpacho with Shrimp or Faux-spacho!
Looking for a delicious gazpacho recipe to make today? Look no further! This best gazpacho recipe is perfect for a spicy and flavorful soup that everyone will love. Plus, it’s easy to make, is completely adaptable to your tastes, and only requires ingredients you can get just about any time of the year. So why wait? Start cooking up this gazpacho soup today!
This gazpacho recipe is the perfect spicy soup for a cold day. It’s easy to make and can be made with only a few simple ingredients, making it an ideal gazpacho recipe for beginners as well as seasoned chefs. This gazpacho soup will also provide you with a healthy dose of vitamin C from all those vegetables! So, what are you waiting for? Start cooking up this gazpacho today and share your delicious soup with friends!
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Spicy Gazpacho with Shrimp
- 12 ounces medium shrimp 41 – 50 per pound peeled, deveined, tails removed (*See Note)
- 2 tsp table salt
- 1 cup V8 juice chilled
- ½ cup ketchup
- 1 cup spicy Bloody Mary Mix
- 1 ½ Tbsp lime juice plus lime wedges for serving
- 2 tsp hot sauce plus extra for serving, Cholula preferred
- 1/2 English cucumber quartered lengthwise and cut into ¼ pieces
- ½ cup finely chopped red onion
- ½ large avocado cut into ½ inch pieces
- 2 Roma tomatoes cored seeded and finely chopped
- 2 tbsp chopped fresh cilantro
- Bring 2 cups water to a boil in medium saucepan over high heat. Stir in shrimp and 2 tsp salt. Cover, remove from heat and let stand until shrimp are opaque, about 5 minutes.
- Fill a large bowl half way with ice and cold water. Drain shrimp and transfer to ice bath for 3 – 5 minutes. Once cool, cut shrimp crosswise in half. You can do this up to 2 days ahead and refrigerate the shrimp until ready to use.
- Combine V8 juice, ketchup, Bloody Mary mix, lime juice, and hot sauce in medium bowl. Add cucumber, onion, and shrimp and stir until evenly coated.
- Portion cocktail into individual bowls or glasses, top with avocado, chopped tomatoes, and cilantro. Serve immediately with lime wedges and extra hot sauce.
Barbara at Mantel and Table
Oh this looks SO GOOD – I can’t wait to try it! Thanks for the great info and easy instructions!