BY: Carol Green

August 6, 2019

a cocktail glass full of Gazpacho Shrimp Cocktail


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

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a cocktail glass full of Gazpacho Shrimp Cocktail

Gazpacho Shrimp Cocktail – Tini

  • Author: Carol Green


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




For the Gazpacho Salad

½         pound large Plum or Heirloom Tomatoes, seeded, small diced

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 diced

1          bunch Green Onions, diced finely

½         bunch Fresh Cilantro Leaves, diced finely

1          Garlic clove minced

2          Tbsp. Olive Oil

1          Tbsp. Red Wine Vinegar

2          cups Tomato Juice, chilled

1          Tbsp. fresh Lime Juice, plus 1 tsp. zest

2          tsp. Savory Spice Shop Peruvian Chili Lime Spice

Sea Salt & Pepper, fresh ground to taste

For the Shrimp

½         pound large Shrimp, peeled, deveined, tail on

2          tsp. Savory Spice Shop Peruvian Chili Lime Spice

1          Tbsp. Olive Oil

2          Tbsp. 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.

*Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read full privacy policy here.

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