Description
A refreshing and flavorful shrimp gazpacho recipe perfect for warm weather.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 4 medium ripe tomatoes, diced
- 1 medium cucumber, peeled and diced
- 1 bell pepper (red or green), diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 3 cups tomato juice
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (optional)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- In a large bowl, combine the diced tomatoes, cucumber, bell pepper, red onion, and minced garlic. Mix well.
- In a separate bowl, whisk together the tomato juice, olive oil, red wine vinegar, Worcestershire sauce, and hot sauce (if using). Season with salt and pepper to taste.
- Pour the tomato juice mixture over the vegetable mixture and stir to combine.
- Add the shrimp to the mixture, ensuring they are evenly distributed.
- Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
- Before serving, taste and adjust seasoning if necessary. Serve chilled, garnished with fresh cilantro or parsley.
Notes
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the vegetable mixture.
- Substitute the shrimp with diced cooked chicken or tofu for a different protein option.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg