Spicy Gazpacho With Shrimp Recipe

Name: Spicy Gazpacho With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups finely chopped fresh Roma/plum tomatoes; 1-1/4 cups finely chopped, unpeeled and seeded, long English cucumber; 1/4 cup each finely chopped green, red and orange bell peppers; 1/2 cup finely sliced green onions; 2/3 cup finely chopped sweet onion - such as Vidalia; 1/3 cup virgin olive oil; 2 cups fat-free beef broth; juice and fine zest of 1 lemon; juice and fine zest of 1 lime; 1/3 cup sherry vinegar; 1/3 cup minced fresh flat-leaf Italian parsley; 1/3 cup minced fresh cilantro; 2 tablespoons Worcestershire sauce; 1 tablespoon creamy-style horseradish; 3 large cloves garlic, minced; 2 jalapeno peppers, seeded and minced; 1 hard-boiled egg, chopped; 3-1/2 cups spicy V-8 juice; 3-1/2 cups spicy Clamato juice; 1 tablespoon sugar; fine sea salt to taste; 1 teaspoon fresh, coarsely ground pepper; hot pepper sauce to taste; 2/3 cup fine, plain bread crumbs; 1-1/2 cups small cooked shrimp; GARNISH; sour cream; diced avocado tossed with a squeeze of lemon juice; fine lemon and lime zest

Servings: persons

2-1/2 cups finely chopped fresh Roma/plum tomatoes
1-1/4 cups finely chopped, unpeeled and seeded, long English cucumber
1/4 cup each finely chopped green, red and orange bell peppers
1/2 cup finely sliced green onions
2/3 cup finely chopped sweet onion - such as Vidalia
1/3 cup virgin olive oil
2 cups fat-free beef broth
juice and fine zest of 1 lemon
juice and fine zest of 1 lime
1/3 cup sherry vinegar
1/3 cup minced fresh flat-leaf Italian parsley
1/3 cup minced fresh cilantro
2 tablespoons Worcestershire sauce
1 tablespoon creamy-style horseradish
3 large cloves garlic, minced
2 jalapeno peppers, seeded and minced
1 hard-boiled egg, chopped
3-1/2 cups spicy V-8 juice
3-1/2 cups spicy Clamato juice
1 tablespoon sugar
fine sea salt to taste
1 teaspoon fresh, coarsely ground pepper
hot pepper sauce to taste
2/3 cup fine, plain bread crumbs
1-1/2 cups small cooked shrimp
GARNISH
sour cream
diced avocado tossed with a squeeze of lemon juice
fine lemon and lime zest

1
In a non-reactive stock pot, gently combine tomatoes, cucumber, peppers, green onions, onion, olive oil, beef broth, lemon and lime juices/zests, sherry vinegar, parsley and cilantro.
2
Place Worcestershire sauce, horseradish, garlic, jalapenos and cooked egg in blender and puree until smooth. Gently stir into vegetable mixture until well combined.
3
Working in batches, puree 1/3 of vegetable mixture in blender until smooth, then add to remaining vegetables in pot. Add V-8, Clamato juice and sugar, and stir gently to combine. Add salt a little at a time, stirring and tasting after each addition until satisfied. Add pepper and a few dashes of hot pepper sauce if desired. Add bread crumbs and stir just until they melt/dissolve into the soup. Lastly, add shrimp and stir gently to combine. Cover and chill in refrigerator 3-4 hours.
4
Ladle gazpacho into chilled bowls, mugs or large stemmed glasses. Garnish with a dollop of sour cream sprinkled with avocado and lemon/lime zest.
5
NOTE:
6
If a vegetarian gazpacho is preferred: Use only V-8 juice, substitute vegetable broth for beef broth, and omit both shrimp and horseradish.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 2-1/2 cups finely chopped fresh Roma/plum tomatoes, 1-1/4 cups finely chopped, unpeeled and seeded, long English cucumber, 1/4 cup each finely chopped green, red and orange bell peppers, 1/2 cup finely sliced green onions, and more.

Yes, Spicy Gazpacho With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Gazpacho With Shrimp

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