Gazpacho with Grilled Lime Shrimp

It is interesting how we develop opinions about things both good and bad. Gazpacho has never been on my list of favorites and the only reason I can think of is 12th grade gourmet cooking class. That was the year that the Home Ec department (OK.. so I was in High School when it was still called Home Ec!) ran a cooking competition. I love a good competition especially one where I think I have a good chance to win. For this entry I created this amazing layered meringue baked to perfection and layered with lime curd and lemon curd and finished off in the middle with a mix of berries and scented cream. It was stunning if I do say so myself.
It came in second. Ron won with his Gazpacho! I have had an aversion to Gazpacho ever since.
So here, years later I am playing with Gazpacho and… newsflash.. absolutely love it. Cold, crisp and refreshing it is the perfect lunch soup or starter to a great meal. Use the freshest ripest tomatoes you can find, perfect for the plenty of summer just around the corner. I have paired it here with a tail on shrimp soaked in lime and cilantro.


1 large cucumber, peeled and diced
6 large tomatoes peeled and diced
1 large red or yellow bell pepper, seeded and diced
3 stalks celery chopped
1 large sweet onion finely chopped
2 cloves  garlic, diced
1/2 cup cider vinegar
3 cups vegetable juice like V8
1/2 cup parsley, finely chopped
1/4 cup cilantro, fresh, chopped
1/4 cup lime juice
2 teaspoons Tabasco sauce


 In a large pot boil 2 quarts of water. Place the tomatoes into the water one at a time removing them as soon as the skin has popped (less than a min)

With slotted spoon transfer them to a colander. Place under cold running water

Peel the skins off and dice the tomatoes

Place the diced tomatoes into a large bowl

Dice all the remaining vegetables and add them to the tomatoes

Add the vinegar, V8 juice, and lime juice

Chop the parsley and cilantro and add to the whole mix

Add salt and pepper and the Tabasco to taste

With a stick blender gently puree till there are still visible pieces remaining but the sizes are no larger than peas

If you do not have a stick blender you really need to put that on your birthday wish list. They are amazing. Mine is over 20 years old and I use it for everything from soups to salad dressings. They are inexpensive and just ohh so handy. If you don’t have one you can use a blender or food processor to  puree some of the mixture to get it down to the right consistency.

These tasty shrimp were developed as a  compliment to a nice cold cup of Gazpacho. They are full of flavor and fresh highlighting the wonderful combination of cilantro and lime. Tail on shrimp make it easy to eat as an appetizer and besides that they look cool
Lime Cilantro Shrimp
10 large shrimp, tail on
1 lime, sliced
1/4 cup lime juice
1/2 cup cilantro, fresh, chopped
1 tablespoon olive oil
Combine all of the liquid ingredients and pour over the peeled tail on shrimp
Cover and allow to marinate for 1 hour in refrigeration. Stir every 15 min.

Preheat the grill

With tongs, place the shrimp on the grill and grill about 4 min on each side

Remove from the grill and serve immediately on the side of a glass filled with Gazpacho

Swiss Woods
Debbie Mosimann
Bed and Breakfast Foodie

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