Go Back

Spicy Gazpacho with Shrimp

Course Appetizer, Soup
Cuisine Spanish


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.



    • 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.
    • When ready to serve, remove gazpacho from refrigerator. Ladle into serving dishes or glasses and let sit out while you prepare the shrimp.
    • 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.
    • 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.