Chunky Shrimp Gazpacho Recipes

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.

Steps:

• Combine the tomato juice, tomatoes, cucumbers, scallions, red pepper, jicama, and tomatillos in a large bowl. Remove about 1/4 of the vegetables and place in a blender along with the garlic, lime juice, olive oil, jalepenos, and bread. Blend until smooth. Return the puree to the bowl. Add more tomato juice to thin, if needed. Add the salt, pepper, and a dash of Tabasco. Chill for at least 2 hours. Serve the gazpacho in chilled soup bowls.

Steps:

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

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.

Steps:

• Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours.
• Combine tomatoes, green and red bell peppers, cucumber, green onions, cilantro and jalapeño in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Ladle soup into bowls. Garnish with lemon wedges and serve.

Steps:

• In a food processor, place the garlic and tomatoes; blend until a rough-chop stage.
• Dice peppers and green onions.
• In a large mixing bowl, place the crushed tomatoes, cucumbers, peppers, green onions, olive oil, lemon juice and salt; mix well.
• (if desired you may process all of the veggies for a smoother texture, if you prefer a chunky gazpacho, then leave the veggies chopped).
• Chill for 2 hours.
• Ladle into small soup bowls.
• Cut the shellfish into bite-size pieces, and divide equally among the bowls.
• Top with croutons, and freshly ground black pepper.

Steps:

• In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.
• In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.
• Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.

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.

Steps:

• Dice all vegetables and place them in a large bowl.
• In another large bowl stir together the vegetable cocktail, taco sauce, balsamic vinegar and honey.
• Taste and adjust the flavour if needed. More honey if too tart, more balsamic if to sweet, or add hot sauce if you want more heat.
• Stir in the vegetables and serve cold or at room temperature.

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.

Steps:

• Put the tomatoes into a food processor and pulse until very coarsely chopped but not pureed. Remove from the bowl and repeat with the pepper and cucumber.
• In a large bowl, whisk together the vinegar, lemon juice, oil and tomato juice. Add the cayenne, salt, pepper and chopped dill to the vinegar mixture. Add the chopped vegetables and minced onion and mix well. Serve very cold, garnished with sprigs of fresh dill.

Steps:

• In a large nonstick skillet, heat oil over high heat, swirling to coat bottom of pan. Season shrimp with salt and pepper. Add shrimp and cook on both sides (may have to do it in batches).
• In a food processor, combine tomatoes, onion, garlic, cucumber and 1/2 the roasted peppers (here's where I also added crushed red chili flakes -- approx 1 tsp -- we like it spicy!) Process until well combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper to taste.
• To serve divide tomato mixture in bowls and top with shrimp and remaining roasted peppers. I also garnished with herbs from the garden, I used cilantro and a few garlic chives.
• Recipe is suppose to serve 4 -- maybe as a first course, but it served 2 large appetites as a main course tonight!

Steps:

• Heat a grill until medium-hot. Brush vegetables (except the cucumber) and garlic with oil; season with salt and pepper. Wrap garlic in foil. Grill onion, peppers, chile, and garlic, turning once, until soft and charred, 12 to 15 minutes; set aside. Grill tomatoes, turning once, until pale and skins peel, about 6 minutes. Transfer to a food processor; set aside. When cool enough to handle, peel garlic; cut peppers and onion into 1/2-inch pieces. Mince garlic and chile. Transfer all but tomatoes to a large bowl; add cucumber.
• Thread shrimp onto skewers. Brush with oil; season with salt and pepper. Grill, turning once, until shrimp are pink and cooked through, 6 to 8 minutes.
• Pulse tomatoes until slightly chunky; stir into vegetable mixture. Stir in cilantro, lime juice, shrimp, and 3 teaspoons salt; season with pepper. Garnish servings with lime wedges.

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.