Gazpacho with Grilled Lime Shrimp

by BnB Finder | July 15th, 2014 | Best BnB Bites, Recipes

Gazapacho with Grilled Lime ShrimpGazpacho — a cold soup, usually tomato-based and including raw vegetables — evolved in Spain and has become popular all over the world. The reason is simple: Coming from a country with a killer summer, it’s perfect for the hottest days of the year. This recipe takes it a step further, adding shrimp flavored in a zesty marinade and hot off the grill, for a dish that’s elegant enough for company and still surprisingly simple. From the Swiss Woods B&B in Lititz, Pennsylvania, voted “the coolest small town in America” in 2013, where animal lovers can visit the Wolf Sanctuary of Pennsylvania.


Gazpacho with Grilled Lime Shrimp


  1. 1 large cucumber, peeled and diced
  2. 6 large tomatoes, peeled and diced
  3. 1 large red or yellow bell pepper, seeded and diced
  4. 3 stalks celery, chopped
  5. 1 large sweet onion, finely chopped
  6. 2 cloves garlic, diced
  7. 1/2 cup cider vinegar
  8. 3 cups vegetable juice, like V8
  9. 1/2 cup parsley, finely chopped
  10. 1/4 cup cilantro, fresh, chopped
  11. 1/4 cup lime juice
  12. 2 teaspoons Tabasco sauce
  1. 10 large shrimp, tail on
  2. 1 lime, sliced
  3. 1/4 cup lime juice
  4. 1/2 cup cilantro, fresh, chopped
  5. 1 tablespoon olive oil
  1. 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).
  2. With slotted spoon transfer them to a colander. Place under cold running water
  3. Peel the skins off and dice the tomatoes.
  4. Place the diced tomatoes into a large bowl.
  5. Dice all the remaining vegetables and add them to the tomatoes.
  6. Add the vinegar, V8 juice, and lime juice.
  7. Chop the parsley and cilantro and add to the whole mix.
  8. Add salt and pepper and the Tabasco to taste.
  9. With a stick blender, gently puree till there are still visible pieces remaining but the sizes are no larger than peas.
Lime Cilantro Shrimp
  1. Combine all of the liquid ingredients and pour over the peeled tail on shrimp. Cover and allow to marinate for 1 hour in refrigerator. Stir every 15 min.
  2. Preheat the grill.
  3. With tongs, place the shrimp on the grill and grill about 4 min on each side.
  4. Remove from the grill and serve immediately on the side of a glass filled with Gazpacho.
Think Tasty

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