Gorgeous bright red tomatoes,  at their flavor peak in the the high of summer are the key ingredient for the classic summer cold soup, gazpacho.

Best described as a chopped, soupy salad, gazpacho is an ancient dish with roots predominantly in the Andalusia region of Spain. Traditionally tomatoes are chopped and combined with cucumber, garlic, peppers, vinegar and thickened with breadcrumbs. 

In some regions, gazpacho is thickened with ground almonds and sweetened with grapes; inspiration for my White Grape and Cucumber Gazpacho with Hickory Smoked Trout.

A snazzy way to serve this delightful cold soup is in martini glasses; lined up at your next soiree these make an elegant presentation, garnished with grilled shrimp.

My version for this recipe includes chopped avocado, the rich, healthy monounsaturated fats add the right silkiness to the dish, with cilantro and lime for a Latin touch.

My choice for the shrimp is the plump and delicious Royal Red shrimp, wild harvested in the Gulf by Veteran’s Seafood and flash frozen on board with no preservatives! Savory Spice Store Peruvian Chile Lime Seasoning added the perfect zip, click here for a 15% off coupon for this delicious spice.


Chef Carol


Gazpacho Shrimp Cocktail – Tini

Served in individual martini glasses, gazpacho and shrimp pair up for an elegant appetizer

  • Author: Carol Green



For the Gazpacho Salad

½         pound large plum or heirloom tomatoes, seeded, small dice

½         pound cherry or grape tomatoes, halved or quartered

1          cup sweet mixed bell peppers, finely diced

1          large English cucumber, peeled, seeded, small dice

1          avocado, small dice2

1          bunch green onions chopped finely

½         bunch fresh cilantro leaves, chopped finely

1          garlic clove minced

2          tablespoons olive oil

1          tablespoon red wine vinegar

2          cups tomato juice, chilled

1          tablespoon fresh lime juice, plus 1 teaspoon zest

2          teaspoons Savory Spice Shop Peruvian Chili Lime Spice

sea salt & fresh ground pepper to taste


For the Shrimp

½         pound large shrimp, peeled, deveined, tail on

2          teaspoons Savory Spice Shop Peruvian Chili Lime Spice

1          tablespoon olive oil

2          tablespoons tomato juice


  • Whisk together all the liquid gazpacho ingredients.
  • Add the salad ingredients, toss through.
  • Remove to a large bowl, season to taste. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Prepare the shrimp, combine with the marinade ingredients and allow to chill for 15 minutes.
  • Heat a grill or grill pan on high, cook shrimp turning once until cooked through, about two minutes per side, set aside to chill.
  • Spoon the gazpacho salad into individual martini glasses, place two or three shrimp around each glass and garnish with lime wedges.


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