Spicy Shrimp Gazpacho
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Spicy Shrimp Gazpacho

Prep Time15 mins
Total Time4 hrs 15 mins
Servings: 4 -6 servings


  • 1 quart of good quality canned whole tomatoes or 2 ½ cups tomato juice
  • 2 inch medium ripe tomatoes chopped into ¼ pieces
  • 1 inch red or yellow bell pepper seeded and chopped into ¼ pieces
  • 1 inch small cucumber seeded and chopped into ¼ pieces
  • ¼ cup minced sweet onion or shallot such as Vidalia
  • 2 T red wine vinegar
  • 1 clove garlic minced
  • Salt and pepper
  • 1 t . Sriracha sauce or ½ t. hot sauce optional
  • 1 pound small shrimp peeled and deveined
  • 1 avocado removed from skin and cubed
  • Extra virgin olive oil for serving


  • In a blender, liquefy the canned tomatoes and pour through a fine mesh strainer and into a large bowl to remove the seeds and skins. Discard solids and set aside the bowl of juice.
  • In another bowl, toss together the tomatoes, bell pepper, cucumber, onion, garlic, vinegar, and a pinch of salt and pepper. Let stand for 5 minutes until the vegetables begin to release some liquid.
  • Stir the Sriracha sauce into the tomato juice then add in the vegetables. Cover with plastic wrap and refrigerate for 4 hours and up to 2 days.
  • Meanwhile, boil a large pot of water and cook the shrimp until they turn pink and curl into a tight circle. Drain and rinse with cold water to stop the cooking. Chill.
  • To serve: Ladle soup into the serving bowls, top with chilled shrimp and diced avocado and drizzle lightly with olive oil.