Shrimp Gazpacho

Winner! I've made a lot of gazpacho recipes from this site, and this is by far my fave! I can't wait to make this for family and guests. A wonderful mix of flavors and textures. The use of Clamato is genius and I loved having shrimp in it. Make sure you use Clamato and not V8. I felt like it needed more salt and pepper, but otherwise I wouldn't change a thing! It's quite filling, unlike other gazpachos. I left the peel on the cucumber for added color. I scaled the recipe down, but it was so good I had two servings, and can't wait to have the leftovers for lunch.

I like spicy but when I seen 1 TBSP, I chose to start with a tsp! It was awesome (but forgot my tomatoes had Med. Chili peppers

My husband, kids and brother in law loved it. I added green, red, yellow and orange peppers and I also added clam juice. Perfect

I never thought about using avocados in soups before, so when I came across this recipe I was pleasantly surprised. The only thing different I did was leave out the cucumber, use mixed seafood instead of just shrimp, and make my own tomato soup base by stewing some tomatoes just covered in water with some garlic for 15 minutes and blending it with some leftover drainings from boiling the seafood. Absolutely delicious!

I cut the recipe down to 4, I used frozen/thawed salad shrimp (otherwise I'd have given them a rough chop), I diced everything very fine & I used cilantro-in-a-tube (about 2 tbps). I also added celery salt, a couple of tbp of EVOO, a tbp of worcestershire (figure it's good in bloody mary's so what the heck), some diced yellow bell pepper & a smidgeon of hubby's hot sauce (it's garlic, serrano peppers, bell peppers & onions, roasted & pureed). I made it up & let it meld in the fridge for a couple of hours & then gave it a squeeze of lime before I served it in chilled bowls. This is a very filling, satisfying gazpacho ...all the accompaniments it needs is some toast & a glass of sauvignon blanc. Thansk for a great recipe Dawn...we really enjoyed it!