Spicy Gazpacho with Shrimp

Course Appetizer, Soup
Cuisine Spanish
Keyword Gazpacho, Soup


For Gazpacho

  • 1 pound roma tomato sliced in half
  • 1/3 red onion
  • 1 large stalk celery chopped
  • 1 medium red bell pepper stem and seeds removed
  • 1 small english cucumber peeled and chopped
  • 1 habanero pepper optional
  • pinch of crushed red pepper flakes
  • small handfull cilantro chopped
  • 1/3 cup red wine vinegar
  • 1/2 cup Olive oil
  • 3 inch piece of baguette
  • 1 tablespoon Maggi sauce or Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

For Shrimp

  • 10-12 jumbo shrimp peeled and deveined
  • Salt
  • Fresh cracked pepper
  • smoked paprika
  • Pinch of red pepper flakes
  • Olive oil

Note: I added a few tablespoons of chimichurri to the shrimp right before I took it off the heat. Find recipes for chimichurri on site.



  1. For the gazpacho: Combine all of the ingredients in the blender. Blend on high until smooth. Taste for salt. Transfer to an airtight container and refrigerate for a few hours.
  2. When ready to serve, remove gazpacho from refrigerator. Ladle into serving dishes or glasses and let sit out while you prepare the shrimp.
  3. Season the shrimp lightly with salt, pepper and smoked paprika, set aside. Preheat 2 tablespoons of olive oil to medium heat for a few minutes.
  4. Cook shrimp for 5-6 minutes, turning halfway through cooking time. Because the shrimp are thick in the middle, I like to keep the lid on the pan while they cook. The steam created will help them cook all the way through the center.