Gazpacho Shrimp Cocktail-Tini - Taste of Healing Gazpacho Shrimp Cocktail-Tini - Taste of Healing Print

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.