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Spicy Shrimp Gazpacho

Everton.Stonehead's picture
Ingredients
  Chopped peeled tomatoes 2 Cup (32 tbs)
  Tomato juice 2 Cup (32 tbs)
  Beef broth/Vegetable broth 1 Cup (16 tbs)
  Peach/Nectarines 2 Medium, peeled and chopped to make 1 1/2 cups
  Chopped seeded cucumber 1⁄2 Cup (8 tbs)
  Sliced green onions 1⁄4 Cup (4 tbs)
  Snipped fresh cilantro 1⁄4 Cup (4 tbs)
  Jalapeno peppers 2 Medium, seeded and finely chopped (Fresh)
  Lime juice 2 Tablespoon
  Tequila 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Sugar 1 Teaspoon
  Bottled hot pepper sauce 1 Teaspoon
  Frozen peeled cooked shrimp 8 Ounce, thawed (1 Package)
Directions

1. In a large mixing bowl stir together the tomatoes, tomato juice, broth, peaches or nectarines, cucumber, green onions, cilantro, jalapeno peppers, lime juice, tequila (if desired), garlic, sugar, and bottled hot pepper sauce. Cover and chill mixture 2 to 24 hours.
2. Just before serving, stir in shrimp. If desired, serve with tortilla chips and sour cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Shrimp
Interest: 
Gourmet

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