Bloody Mary Gazpacho with Shrimp

bloody mary gazpacho tastefood

Posted by Lynda Balslev

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

Optional garnishes:
Celery stalks
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.

Bloody Mary Gazpacho

I’ll have a shot of vodka with my soup, please.

If heat could speak, then it was shouting this weekend. Summer arrived with a bang, and the temperature soared to triple digits. When it’s that hot, appetites wane and thirst dominates. Food takes on a cool and liquid quality. It’s time for Gazpacho.

Gazpacho is a raw tomato-based soup blended with a vegetable bowl of produce. It’s perfect when the weather is stifling. No cooking is required, the spiced tomato juice quenches thirst, and a confetti of chopped vegetables refresh and nourish. I prefer to keep my gazpacho chunky, taking pleasure in each slurpy mouthful of crunchy vegetables mingling with cool juice. In this recipe, I’ve taken the variation one step further by adding celery, Worcestershire sauce and a generous squirt of Tabasco, thus evoking a Bloody Mary. Why stop there? If you’re in the mood and appropriately mature, serve the soup in a glass and add a shot of vodka for a wondrous beverage/soup/salad in a glass – a perfect antidote for a hot and shouty day.

Bloody Mary Gazpacho

Serves 6 to 8.

1 quart tomato juice
2 large vine-ripened tomatoes, stemmed and seeded, diced
2 large celery stalks, finely diced
1 English cucumber, seeds removed, finely diced
1 green or red bell pepper, stemmed and seeded, finely diced
1 large carrot, finely diced
1 medium red onion, finely chopped
1 jalapeno pepper, stemmed and seeded, minced
1 large garlic clove, minced
Juice of 1 lemon
Juice of 1 lime
2 teaspoons Worcestershire sauce, or to taste
1 teaspoon salt
1 teaspoon Tabasco sauce
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 cup chopped Italian parsley leaves

Optional garnishes:
Extra-virgin olive oil
Fresh lime juice

Combine all of the ingredients except for the parsley and garnishes in a large bowl. Mix together and taste for seasoning. Cover and refrigerate for at least 2 hours and up to 6 hours. Before serving stir in parsley. If serving as a soup, ladle into bowls and drizzle with a little olive oil. To serve with vodka, mix 1 cup gazpacho with 1 ounce vodka. Pour into a glass and serve cold with fresh lime wedges as a garnish.

Beat the Heat: Gazpacho

Beat the Heat: Gazpacho

~ Gazpacho ~

If heat could speak, then it’s shouting right now. It’s so hot outside, the candles have melted on the terrace, the dog hasn’t moved since yesterday, and we have blankets pinned down over our skylights to keep out the sun. In this heat, food must be easy, cool and light. Preparation should be kept to a minimum, and any heat generating appliances forbidden. In our home, this means it’s time for Gazpacho.

When I make gazpacho, we know that summer has arrived. We are dining al fresco, and the temperature is approaching triple digits. It’s a hot weather dinner staple that’s followed us from country to country, always called upon when we are in the midst of a heatwave. This gazpacho is chunky, and we affectionately call it a liquid salad. Not a fan of mushy consistencies, I dice all of the vegetables and float them in seasoned tomato juice. The result is a cool soup with loads of crunch and texture, satisfying and refreshing to eat. And in this heat, crunching our soup is the most exertion we can manage.


Serve with cheese and bread, melon and prosciutto and a chilled rosé or sauvignon blanc. Serves 6-8.

32 ounces or 1 liter tomato juice
4 medium vine-ripened tomatoes, diced, with juices
2 spring onions, white parts thinly sliced, green parts reserved for garnish
1 English cucumber, seeded, cut in 1/4 inch dice
1 sweet red pepper, seeded, cut in 1/4 inch dice
1 small fennel bulb, fronds removed, cut in 1/4 inch dice
1 large carrot, finely diced
1 small red onion, finely chopped
1 jalapeño pepper, minced
1 large garlic clove, minced
Juice of 1 lemon
Juice of 1 lime
1 tablespoon extra-virgin olive oil
2 teaspoons ground cumin
2 teaspoons salt, or to taste
1 teaspoon sugar
1 teaspoon Tabasco sauce, or to taste
1 teaspoon freshly ground black pepper
1/2 cup finely chopped cilantro (or parsley)

Sliced jalapeños
Cilantro or parsley
Lime wedges

Combine all of the ingredients, except the cilantro in a large bowl. Mix together and taste for seasoning. Refrigerate at least one hour or up to 6 hours. Before serving, stir in the cilantro. Serve ganished with sliced green parts of the spring onions, sliced jalapeños, additional cilantro and lime wedges.

Gazpacho – a Hot Weather Friend

Gazpacho – a Hot Weather Friend

gazpacho tf

Oh my, it is hot.  How hot?  Well, I have been told it will reach 100 F. today (38C!)  I am positive that right now my kitchen is pushing 125 F. Now, for those of you who do not know me, I am not a hot-weather person. My idea of a dream existence is to own a lovely stone house in the south of France and live there year-round except in the summer, when I would head north. I don’t even mind rain from time to time. It’s the reverse of the natural order of things, I know, but my DNA is just not programmed to sustain the heat. I have come to expect the usual summer hot spells, but lately I have been lulled into ignorant bliss by a long stretch of clear, cool, breezy autumn-like weather.  I’ve been smiling ear to ear like a fleece-clad cheshire cat, enjoying wind blown hikes with rosy cheeks and watering eyes, while back home, I read sympathetically about the heat in further-flung-regions.

So, just when I begin to believe that this will be the summer norm, I find myself facing triple digit temperatures.  I suspiciously wonder if the high heat has been lurking and gleefully rubbing it’s sweaty hands all along, plotting and waiting to pounce as soon as I let my guard down.  Well I can roll with the punches.  I am now unpacking my small hot weather clothing that I have just packed for a trip to a hot futher-flung-region.  I am hiking only at the crack of dawn, and any water related locales have become the preferred destination.  And, for sure, the oven is off limits in the house, while all food I prepare comes from my repertoire of recipes that I turn to in extreme heat.

One such recipe is my version of gazpacho, a puréed tomato-based soup from Spain, served cold. I call it a liquid salad, because, if you glance at the ingredients, that is very much what it is. My version involves no puréeing, because I love the toothsome texture of the diced vegetables, fresh and satisfying to the bite. Their colors mingle with their natural juices in a cool, thirst-quenching soup of tomato, making this a festive and refreshing dish to present – one of the few un-wilted looking items in my kitchen at the moment. The selection of vegetables can be varied. I stray from the conventional gazpacho and add carrot for its color and sweetness and fennel bulb for its anise flavor and crunch. This is a perfect liquid salad for a hot summer day.

Serves 4-6

1 quart or 1 liter tomato juice
1 organic cucumber with skin, seeded, diced
1 large red onion, finely chopped
3 tomatoes, diced, with juices
1 carrot, peeled, finely diced
1 fennel bulb, fronds and outer pieces removed, finely diced
1 red or yellow bell pepper, seeded, ribs removed, diced
1 jalapeno pepper, finely chopped
1 garlic clove, minced
1 teaspoon ground cumin
Juice of one lemon and one lime
1 tablespoon extra-virgin olive oil
Dash of tabasco sauce
Salt and freshly ground black pepper, to taste

1 generous handful fresh cilantro/coriander chopped

Combine all of the ingredients except cilantro in a large bowl.  Adjust seasoning to taste. Cover and chill at least one hour before serving. (Can be made up to 6 hours in advance.) Stir in cilantro before serving.  Garnish with cilantro or parsley leaves.

Serving suggestions:  Top gazpacho with diced avocado and serve with tortilla chips.