This chilled and refreshing summer soup is spiced with all of the necessary accoutrements for a great Bloody Mary, minus the vodka. (Of course, who says you can’t add a splash of spirits for an adult appetizer?) So, depending on your mood, the time of day – and your age – you might call this a spicy gazpacho, an inspired shrimp cocktail, or even a substantial bloody mary, heavy on the garnishes. Serve for brunch or lunch, or in small glasses as a party starter.
Bloody Mary Gazpacho with Shrimp
Serves 4 to 6
4 cups tomato juice
3 medium vine-ripened tomatoes, seeded, cut into 1/4-inch dice
2 celery stalks, cut into 1/4-inch dice
1 English cucumber, seeded, cut into 1/4-inch dice
1 small red bell pepper, cut into 1/4-inch dice
1 small red onion, chopped
1 garlic clove, minced
1/4 cup fresh lime juice
2 teaspoons Worcestershire sauce
1 to 2 teaspoons prepared horseradish
1 teaspoon Tabasco
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup chopped celery leaves
Italian Parsley stalks
1 pound large (15/20) shrimp, deveined and shelled with tails intact, cooked and chilled
Splash(es) of vodka
Combine all of the gazpacho ingredients in a bowl and stir to combine. Taste for seasoning and adjust to taste. Cover and refrigerate for at least one hour and up to 4 hours to let the flavors develop. Serve in bowls or cups. Garnish with celery, parsley and shrimp if using. For an adult version, stir in a splash of vodka.
7 thoughts on “Bloody Mary Gazpacho with Shrimp”
Fresh and tasty!
Fantastic summer first course!!!
The shrimp are a must use garnish! A fabulous gazpacho recipe!
This looks fantastic, I love the presentation.
You had me at “Bloody Mary”, Lynda…..such vibrant colors and flavors on display here, and so pretty too!
One of my all time favorite soups but yours is special.
Who needs the vodka when it looks that good?
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