Shrimp Cocktail Gazpacho

By • August 24, 2014 0 Comments

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Author Notes: A zesty soup to start your meal!inpatskitchen

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Serves 4

  • 1 pound peeled and deveined large shrimp (I used 21-25's) sliced in half lengthwise*
  • 1/2 of a lemon sliced
  • About 5 cups water
  • 1 cup diced onion
  • 1 garlic clove
  • 1/4 cup diced green bell pepper
  • 1 large ripe tomato,seeded and chopped
  • 2 tablespoons fresh lemon juice
  • 2 heaping tablespoons of prepared horseradish
  • 1 teaspoon worcestershire sauce
  • 24 ounces vegetable or tomato juice
  • 2 teaspoons of your favorite hot sauce
  • Salt for seasoning if you feel you need it
  • Minced chives for garnish (and maybe a chive flower or two)
  1. In a medium sauce pan, bring the water and lemon slices to a boil. Add the shrimp and when the liquid just starts to come back to a boil, turn the heat off and cover the pan. Let rest for a minute or two and then drain the shrimp and rinse with cold water. Transfer them to a bowl, cool and then chill for a couple of hours.
  2. For the soup, place the onion, bell pepper, garlic, tomato, lemon juice, horseradish, tomato or vegetable juice, worcestershire sauce and hot sauce in a blender and blend until smooth. Chill for at least 2 hours.
  3. When ready to serve, divide the shrimp among 4 small soup bowls. Ladle 1/4 of the soup over each bowl and garnish with minced chives.
  4. * I think chunks of lobster, king crab meat and even crawfish tail meat would be terrific as an alternative to the shrimp!

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