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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.