Florida Gazpacho With Shrimp Recipes

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SHRIMP GAZPACHO



Shrimp Gazpacho image

This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.

Provided by Dawn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 20m

Yield 12

Number Of Ingredients 10

64 fluid ounces tomato and clam juice cocktail
3 pounds cooked shrimp, peeled and deveined
4 avocados, peeled and chopped
2 cucumbers, cubed
3 large tomatoes, diced
1 red onion, diced
1 bunch cilantro, chopped
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 29.1 g, Cholesterol 221.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 948.4 mg, Sugar 8.7 g

SHRIMP GAZPACHO



Shrimp Gazpacho image

This Spanish soup is traditionally made by adding olive oil to the vegetable puree; we left out the oil and used only a small amount to cook the shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 10

1 tablespoon olive oil
1 pound medium shrimp, peeled and deveined, tails removed
Coarse salt and ground pepper
6 plum tomatoes, chopped (about 3 cups)
1/2 small red onion, chopped
2 garlic cloves, chopped
1/2 cucumber, peeled and chopped
1/2 cup finely chopped, jarred roasted bell peppers (we used both red and yellow peppers)
1 1/2 cups tomato juice
2 tablespoons red-wine vinegar

Steps:

  • In a large nonstick skillet, heat oil over high heat, swirling to coat bottom of pan. Season shrimp with salt and pepper. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining shrimp (reduce heat if browning too quickly).
  • In a food processor, combine tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper.
  • To serve, divide tomato mixture among bowls; top with shrimp and remaining roasted peppers.

Nutrition Facts : Calories 212 g, Fat 7 g, Fiber 1 g, Protein 25 g

GAZPACHO SALAD WITH SHRIMP



Gazpacho Salad with Shrimp image

I serve this gazpacho salad as a main dish, either cold or at room temperature. It's especially great on a warm summer day.

Provided by Amy Brolsma

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 15

1 pound fresh asparagus, trimmed and sliced diagonally into 2-inch pieces
1 pound large peeled and deveined cooked shrimp
2 cups cubed and seeded English cucumber
2 cups chopped tomatoes
½ cup diced green bell pepper
¼ cup finely chopped red onion
¼ cup thinly sliced fresh basil
¼ cup tomato juice
3 tablespoons red wine vinegar
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons white sugar
⅛ teaspoon hot pepper sauce
1 pinch salt and ground black pepper to taste
8 cups mixed salad greens

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well.
  • Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
  • Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.

Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.6 g, Cholesterol 221.3 mg, Fat 5.3 g, Fiber 6.5 g, Protein 29.5 g, SaturatedFat 0.9 g, Sodium 374.1 mg, Sugar 9 g

FLORIDA GAZPACHO WITH SHRIMP



Florida Gazpacho With Shrimp image

A Cuban twist on a summer favorite. (Cooking time is refrigeration time). Frozen corn (thawed) may be used for fresh corn (skip step 4). Cooked baby shrimp (cocktail or bay shrimp) can also be used, but I like the flavor and texture of the chopped larger shrimp.

Provided by Outta Here

Categories     Corn

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 19

3 lbs red ripe tomatoes, peeled, seeded, and coarsely chopped
1 medium green pepper, seeded and coarsely chopped
1 small cucumber, peeled, seeded and coarsely chopped
1 medium red onion, peeled and coarsely chopped
3 green onions, sliced
2 garlic cloves, peeled and coarsely chopped
3 sprigs fresh basil
3 sprigs fresh cilantro
1/4 cup extra virgin olive oil
1 teaspoon rice wine vinegar
1/4 teaspoon cayenne pepper
1 pinch oregano
salt, to taste
white pepper, to taste
1 cup fresh corn kernels
1 French baguette, sliced in 12 slices
2 garlic cloves, whole and peeled
1 lb shrimp, steamed, peeled and coarsely chopped and cooled
fresh basil, chopped (optional)

Steps:

  • In a large bowl, combine tomatoes, green pepper, cucumber, red onion, green onion, chopped garlic, basil, cilantro, 3 tablespoons olive oil, rice wine vinegar, cayenne and oregano.
  • Working in batches, process the mixture in a food processor or blender until blended but still chunky.
  • Transfer to a large bowl and season with salt and ground white pepper. Cover and refrigerate until chilled, at least one hour.
  • In a small saucepan, combine corn with 1/4 cup water. Bring to a boil over moderately high heat and cook until just tender, 2-3 minutes. Drain and let cool.
  • Preheat the broiler and arrange the baguette slices on a baking sheet and toast until golden. Rub with the whole garlic cloves and drizzle with remaining olive oil; keep warm.
  • To serve, stir the corn and shrimp into the gazpacho.
  • Ladle the gazpacho into chilled soup plates and sprinkle with fresh chopped basil, if desired. Serve with warm garlic toast.

SHRIMP COCKTAIL-MEETS-GAZPACHO



Shrimp Cocktail-Meets-Gazpacho image

Dip shrimp into a gazpacho-inspired sauce made from fresh tomato, garlic and chili sauce.

Provided by Food Network Kitchen

Time 15m

Yield 8-12

Number Of Ingredients 11

One 4-inch piece baguette, crust removed
1/4 cup chili sauce
1 tablespoon jarred horseradish
1 tablespoon red wine vinegar
1/4 teaspoon ground cumin
1 clove garlic
1 large ripe tomato (about 8 ounces), chopped
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh chives, optional
2 pounds cooked, peeled large shrimp with tail sections attached

Steps:

  • Tear the baguette into pieces, then transfer to a food processor with the chili sauce, horseradish, vinegar, cumin, garlic, tomato and 1/2 teaspoon each salt and pepper. Process until smooth. With the motor running, slowly pour in the oil and blend until well combined.
  • Transfer the sauce to a small bowl and sprinkle with the chives if using. Serve with the shrimp.

SHRIMP AND MELON GAZPACHO



Shrimp and Melon Gazpacho image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h35m

Yield 18 to 24 hors d'oeuvres servings or 6 app. soup bowls

Number Of Ingredients 12

1 pint vegetable broth
1 1/2 pounds 21 to 30 size deveined shrimp with shells on (you can use smaller shrimp if you like, but these are easy to clean and still economical)
2 cucumbers, peeled, seeds removed, and diced large
2 ripe tomatoes, seeds scooped out (leave pulp intact) and diced large
1 teaspoon minced fresh jalapeno, stem and seeds removed and diced (protect your hands and eyes and avoid breathing in the fumes of any hot peppers)
1 small red onion, diced
2 tomatillos, diced
1/2 cantaloupe, seeds removed, scooped from rind and diced
1/2 honeydew melon, seeds removed, scooped from rind and diced
1 fresh lemon, halved and seeds removed
2 tablespoons chopped chives
Salt and freshly ground black pepper

Steps:

  • Bring the vegetable broth to a boil in a saucepan. You will be using it as a court bouillon - a poaching liquid for the shrimp. The court bouillon is not actually part of the soup. Poach the shrimp in their shells until just pink and remove to a platter to cool. (Shrimp cooked in its shell retains more flavor).
  • While the shrimp are cooling, combine the cucumbers, tomatoes, jalapeno, onion, tomatillos, cantaloupe, and honeydew melon in a food processor and pulse to coarsely chop. Remove to a bowl and squeeze in the juice of the fresh lemon, being careful not to drop any remaining lemon seeds into the mix. Add the chopped chives, and stir to combine.
  • Peel the shrimp and finely dice. Stir the shrimp into the fruit/vegetable mixture and season, to taste, with salt and pepper. Chill well.
  • In the episode, we served this gazpacho as an hors d'oeuvres in porcelain Chinese spoons. You can do the same or be creative by using your own choice of individual serving vessel such as sake cups, rice bowls or even 2 ounce ramekins with demitasse spoons. It can also be served as an appetizer in soup bowls.

GAZPACHO WITH SHRIMP



Gazpacho with Shrimp image

Start chopping some veggies to make this cool and zippy gazpacho recipe. This Gazpacho with Shrimp serves 10, so it is perfect for a large crowd.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 10 servings, 1 cup each.

Number Of Ingredients 12

1 qt. (4 cups) tomato juice
3 medium tomatoes, seeded, chopped (about 2 cups)
2 medium red or green peppers, seeded, chopped
2 medium cucumbers, peeled, seeded and chopped
1 medium red onion, chopped
2 medium jalapeño peppers, seeded, chopped
2 cloves garlic, minced
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup lemon juice
1/4 tsp. ground red pepper (cayenne)
1 lb. medium shrimp, cleaned, cooked
1/4 cup chopped fresh cilantro

Steps:

  • Combine all ingredients except shrimp and cilantro in large bowl; cover.
  • Refrigerate at least 1 hour to allow flavors to blend.
  • Serve topped with the shrimp and cilantro just before serving.

Nutrition Facts : Calories 110, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 70 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

SHRIMP GAZPACHO WITH BASIL CROUTONS



Shrimp Gazpacho with Basil Croutons image

Categories     Soup/Stew     Blender     Shellfish     Tomato     Quick & Easy     Lunch     Basil     Shrimp     Cucumber     Summer     Chill     Gourmet

Yield Makes about 6 cups, serving 4 as a first course

Number Of Ingredients 16

2 pounds vine-ripened large tomatoes (about 5), chopped
1 red bell pepper, chopped (about 1 cup)
1/2 cup peeled, seeded, and finely chopped cucumber
1/4 cup finely chopped red onion
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/2 teaspoon ground cumin
1 fresh jalapeño chili, chopped fine (wear rubber gloves)
1/2 pound vine-ripened cherry tomatoes, quartered
2 tablespoons red-wine vinegar, or to taste
1/2 pound small to medium shrimp, shelled and, if desired, deveined
1/4 to 1/2 cup ice water for thinning gazpacho
For basil croutons:
3/4 cup packed fresh basil leaves, washed well and spun dry
3 tablespoons extra-virgin olive oil
4 slices firm white sandwich bread, cut into 1/2-inch cubes (about 3 cups)
Garnish if desired: finely diced cucumber and red bell pepper and chopped fresh basil leaves

Steps:

  • In a blender or food processor purée half of large tomatoes, 1/2 cup bell pepper, 1/4 cup cucumber, 2 tablespoons onion, garlic paste, cumin, and jalapeño. Transfer purée to a bowl and stir in cherry tomatoes with remaining chopped large tomatoes, bell pepper, cucumber, and onion. Stir in vinegar and salt and pepper to taste. (Chill gazpacho, covered, at least 3 hours and up to 1 day.)
  • In a saucepan of generously salted boiling water boil shrimp 30 seconds, or until just cooked through. Transfer shrimp with a slotted spoon to a bowl and cool. (Shrimp may be cooked 1 day ahead and chilled, covered.) Chop shrimp and stir into gazpacho.
  • Before serving, thin gazpacho with ice water and top with croutons and garnish.
  • For basil croutons:
  • In a blender or small food processor purée basil and oil and season with salt and pepper to taste.
  • Preheat oven to 350°F.
  • On a baking sheet toss bread with basil oil and bake in middle of oven, shaking baking sheet occasionally, 10 to 15 minutes, or until croutons are golden brown and crisp. Season croutons with salt and pepper. (Croutons may be made 3 days ahead and kept in a sealable plastic bag in a cool dry place.) Makes about 2 cups.

SHRIMP GAZPACHO



Shrimp Gazpacho image

Here's a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

6 cups spicy hot V8 juice
2 cups cold water
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped

Steps:

  • In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 112 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 399mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

SHRIMP GAZPACHO



Shrimp Gazpacho image

Categories     Soup/Stew     Tomato     No-Cook     Shrimp     Cucumber     Bell Pepper     Summer     Chill     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 13

6 large ripe tomatoes (about 2 pounds)
1 large cucumber, peeled, seeded, diced (about 1 1/2 cups)
1 green bell pepper, chopped
1 red onion, chopped
1 cup tomato juice
1/2 cup bottled clam juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 1/2 teaspoons Old Bay seasoning
8 ounces cooked shrimp, cut into 1/2-inch pieces

Steps:

  • Blanch tomatoes in large pot of boiling water 30 seconds. Drain. Refresh under cold running water. Peel tomatoes. Halve tomatoes crosswise. Working over small bowl, squeeze gently to extract seeds. Discard seeds. Transfer tomatoes to processor. Blend until coarsely pureed. Transfer tomatoes to large bowl. Stir in all remaining ingredients. Season gazpacho to taste with salt and pepper. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Serve cold.

GAZPACHO WITH SHRIMP AND MUSSELS



Gazpacho with Shrimp and Mussels image

A little Madeira in this elegant gazpacho draws out the natural sweetness of shellfish. Shrimp stock, strained tomatoes, and vinegar form the flavorful base.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 13

4 pounds ripe tomatoes, preferably beefsteak, cut into chunks
1 tablespoon coarse salt
12 ounces (about 18) large shrimp, peeled and deveined, tails on, shells reserved
4 cups cold water
1 teaspoon red-wine vinegar
1/2 teaspoon sherry vinegar
1/2 cup Madeira or dry sherry
18 mussels, scrubbed well and debearded
3 garlic cloves, smashed
Extra-virgin olive oil, for drizzling
1 tablespoon very thinly sliced fresh flat-leaf parsley, for garnish
1 three-inch piece English cucumber, peeled, seeded, and finely diced, for garnish
1/2 yellow bell pepper, ribs and seeds removed, finely diced, for garnish

Steps:

  • Working in batches, pulse tomatoes and salt in a food processor until coarsely chopped. Transfer mixture to a cheesecloth-lined sieve set over a stockpot. Let strain in refrigerator for at least 6 hours (or up to overnight).
  • Bring shrimp shells and 3 cups water to a boil in a saucepan. Reduce heat, and let simmer, partially covered, for 30 minutes. Strain through a fine sieve into a heatproof bowl; discard shells. Refrigerate until chilled, at least 1 hour (or up to 1 day).
  • Extract remaining juice from tomatoes by gently squeezing cheesecloth, being careful not to extract solids. Add shrimp stock and vinegars to juice. Refrigerate until chilled, at least 1 hour (or up to 1 day).
  • Bring Madeira and remaining cup water to a simmer in a 12-inch skillet over medium-high heat. Add shrimp, mussels, and garlic. Cover, and let simmer until shrimp have cooked through and mussels have opened, about 3 minutes. Using a slotted spoon, transfer shrimp and mussels to a large bowl (discard any unopened mussels). Let cool, about 10 minutes. Divide chilled broth among 6 shallow bowls. Drizzle with oil, top with shrimp and mussels. Garnish with parsley, cucumber, and bell pepper just before serving.

GAZPACHO WITH LOBSTER AND SHRIMP



Gazpacho With Lobster And Shrimp image

Provided by Matt Lee And Ted Lee

Categories     dinner, quick, soups and stews, appetizer, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 large garlic clove
Kosher salt and ground black pepper
1 medium red onion, diced
2 medium red bell peppers, diced
4 to 5 Kirby cucumbers with seeds, diced
3 pounds tomatoes, diced
1 jalapeño pepper, seeded and minced
1 quart bottled tomato juice
Juice of one lemon
2 chilled cooked lobster tails
8 chilled cooked shrimp
Chopped chives

Steps:

  • Smash garlic clove with the flat of a heavy knife, cover with salt, and let sit 5 minutes. Work into a paste by alternately chopping it and mashing it with flat of knife. In a large bowl, combine garlic, onion, bell peppers, cucumbers, tomatoes, jalapeño, tomato juice and lemon juice, and stir. Season to taste. Allow gazpacho to sit for 2 hours before serving.
  • To serve, slice lobster tails into 1/4-inch medallions. Slice shrimp in half lengthwise. Ladle soup into bowls, garnish with shellfish and sprinkle with chives.

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