Best 10 Zesty Tequila Shrimp Gazpacho Recipes

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Prepare to tantalize your taste buds with a culinary journey to the vibrant flavors of Mexico as we explore the art of crafting the perfect "Zesty Tequila Shrimp Gazpacho." This refreshing and invigorating cold soup combines the tangy brightness of fresh tomatoes, the zesty kick of tequila, and the succulent delight of shrimp. Join us as we embark on a culinary adventure to discover the secrets behind this tantalizing dish, perfect for a hot summer day or as a light and flavorful appetizer.

Check out the recipes below so you can choose the best recipe for yourself!

TEQUILA LACED GAZPACHO COCKTAILS WITH GRILLED SHRIMP



Tequila Laced Gazpacho Cocktails with Grilled Shrimp image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 15

4 large tomatoes, chopped
4 cucumbers, peeled and chopped
1 red onion, peeled and chopped
4 cloves garlic
2 cups tomato juice
2 tablespoons sherry vinegar
1 fennel bulb, chopped
1 cup picked Italian parsley
Salt and pepper
1 tablespoon extra virgin oil
4 jumbo (U-10) shrimp, cleaned, de-veined
1 tablespoon zatar
1 tablespoon olive oil
1 shot of the finest tequila available
Lime slices, for garnish

Steps:

  • Combine the gazpacho ingredients, except the olive oil, in a blender and puree until smooth. Top with a little extra virgin oil.
  • Toss the shrimp with the herbs, seeds, and oil. Grill 3 to 4 minutes on each side until cooked.
  • In a chilled glass, top each gazpacho with a light drizzle of tequila and the rim of the glass with 1 grilled shrimp and a slice of lime.

TEQUILA SHRIMP



Tequila Shrimp image

This is a very simple and excellent recipe. Goes great over pasta.

Provided by Michael

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 6

Number Of Ingredients 6

2 tablespoons unsalted butter
4 cloves garlic, chopped
1 ½ pounds large shrimp - peeled and deveined
½ cup tequila
½ cup chopped fresh cilantro
salt and pepper to taste

Steps:

  • Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.
  • Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 1.7 g, Cholesterol 156.6 mg, Fat 7.9 g, Fiber 0.1 g, Protein 19.8 g, SaturatedFat 3.2 g, Sodium 173.6 mg, Sugar 0.1 g

SHRIMP GAZPACHO



Shrimp Gazpacho image

This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.

Provided by Dawn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 20m

Yield 12

Number Of Ingredients 10

64 fluid ounces tomato and clam juice cocktail
3 pounds cooked shrimp, peeled and deveined
4 avocados, peeled and chopped
2 cucumbers, cubed
3 large tomatoes, diced
1 red onion, diced
1 bunch cilantro, chopped
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper

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.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 29.1 g, Cholesterol 221.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 948.4 mg, Sugar 8.7 g

ZESTY TEQUILA SHRIMP GAZPACHO



Zesty Tequila Shrimp Gazpacho image

This is another one of my "twisted" recipes. That is to say a traditional recipe, that I have put my own twist to. (Prep time does not include time to chill.)

Provided by Berts Kitchen Witch

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 ounce tequila
1 lb small shrimp (cooked)
1 small purple onion
1 small green bell pepper
2 large cucumbers
2 large celery ribs
6 small roma tomatoes
3 garlic cloves (minced fine)
4 cups tomato juice
4 1/2 cups v 8 spicy vegetable juice
2 tablespoons red wine vinegar
2 tablespoons olive oil
3 tablespoons lime juice
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup green onion (sliced)

Steps:

  • Wash vegetables.
  • Chop purple onion, bell pepper, unpeeled cucumbers, celery, and tomatoes.
  • Place chopped vegetables into a large bowl.
  • Add finely minced garlic, olive oil, salt, and pepper, tequila and cooked shrimp; stir gently to combine all.
  • Stir in lime juice and red wine vinegar.
  • Stir in tomato juice and V-8 juice.
  • Cover with plastic wrap and place in fridge until well chilled (about 1 hour for flavors to blend).
  • To serve, ladle each portion into a serving bowl and sprinkle each with desired amount of the chopped green onion.

ICY FRUIT GAZPACHO WITH SPICY GRILLED SHRIMP



Icy Fruit Gazpacho with Spicy Grilled Shrimp image

Provided by Food Network

Time 30m

Yield 6 servings, Chill: 1 hr.

Number Of Ingredients 11

2 cups vegetable juice blend
2 large tomatoes, coarsely chopped
1 can (20 oz.) DOLE® Pineapple Chunks,
1-1/2 cups DOLE® Frozen Mango Chunks, partially
1 tablespoon honey
1 teaspoon chili garlic sauce
1/4 cup chopped mint leaves
1 cup orange juice
1 pound medium-large raw shrimp, peeled and deveined
1 to 2 tablespoons dry Creole seasoning
Mint sprigs (optional)

Steps:

  • Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor container. Cover; blend until smooth.
  • Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit.
  • Pour into large bowl; stir in orange juice; chill at least 1 hour.
  • Toss shrimp with Creole seasoning in large bowl to coat well. Grill over medium-high heat for 3 to 4 min. or until pink, turning once.
  • Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.
  • Variation: Cook shrimp in two batches, in large nonstick skillet over medium-high heat in 1 to 2 tablespoons olive oil.
  • Per Serving: 309 calories, 13g fat (1g sat.), 0mg cholesterol, 21mg sodium, 21g carbohydrate (9g dietary fiber, 16g sugars), 6g protein, 5% Vit A, 34% Vit C, 3% calcium, 10% iron, 6% potassium, 4% folate

SPICY GAZPACHO WITH SHRIMP AND MUSSELS



Spicy Gazpacho with Shrimp and Mussels image

Sweet shrimp and plump mussels may not be traditional gazpacho ingredients, but they turn this spicy tomato-based soup into a hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

10 beefsteak tomatoes, (about 5 pounds)
1 small clove garlic
2 small jalapeno peppers, halved and seeded
Juice of 4 limes
1 1/2 teaspoons salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 shallot, minced
1 cup dry white wine
1/2 pound mussels, (about 14), scrubbed
1/2 pound medium shrimp, (about 15), peeled and deveined
1/2 pound yellow cherry tomatoes
2 Kirby cucumbers, peeled, seeded, and finely chopped
1 small red onion, finely chopped
1/2 cup loosely packed fresh cilantro leaves, finely chopped

Steps:

  • Bring a large pot of water to a boil. Using a paring knife, score nonstem end of each tomato with shallow hatch mark. Blanch tomatoes in boiling water for 30 to 60 seconds, until skin peels easily. Transfer tomatoes to a bowl of ice water. Peel and halve them after they cool. Remove and discard most of the seeds, without wasting pulp.
  • Place tomatoes in the jar of a blender, and add garlic and half of 1 jalapeno. Blend mixture, working in batches if necessary, until smooth. Season mixture with lime juice, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Transfer to refrigerator, and chill.
  • Meanwhile, combine shallot, white wine, and 2 cups water in a large skillet. Bring mixture to a boil, and add mussels. Cover skillet, and let mussels cook until shells open, about 2 minutes. Using a slotted spoon, transfer mussels from skillet to a bowl. Cool slightly, cover with plastic, and refrigerate.
  • Return skillet to heat, and bring to a simmer. Add shrimp, and poach until shrimp are pink and cooked through, about 1 1/2 minutes. Transfer shrimp from poaching liquid to a bowl, let cool slightly, and refrigerate.
  • Dice the remaining 1 1/2 jalapeno peppers. Slice yellow cherry tomatoes in half.
  • Adjust seasoning of chilled tomato puree with salt and pepper. Stir in chopped jalapenos, cucumbers, red onion, and sliced cherry tomatoes. Ladle soup into bowls. Divide seafood among bowls. Sprinkle each bowl with chopped cilantro, and serve.

SHRIMP GAZPACHO



Shrimp Gazpacho image

Provided by Mary Baker

Categories     Soup/Stew     Tomato     No-Cook     Low Cal     Shrimp     Cucumber     Chill     Healthy     Bon Appétit     Oklahoma

Yield Serves 6

Number Of Ingredients 14

2 garlic cloves, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2 pound cooked large shrimp, peeled, deveined
3/4 pound large plum tomatoes (about 6), seeded, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 large cucumber, peeled, seeded, chopped
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves, chopped
1 large jalapeño chili, minced
4 1/2 cups tomato juice, chilled
Lemon wedges

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.

SHRIMP GAZPACHO



Shrimp Gazpacho image

DH doesn't like gazpacho...but loves shrimp cocktail! I found this recipe in the June Food Everyday magazine. No complaints last night! Perfect light summer meal! I served it with grilled garlic bread.

Provided by katie in the UP

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 lb medium shrimp, peeled, deveined and tails removed
3 cups plum tomatoes, chopped
1/2 small red onion, chopped
2 garlic cloves, chopped
1/2 cucumber, peeled and chopped
1/2 cup roasted sweet peppers, I used fresh
red pepper, but recipe calls for jarred
1 1/2 cups tomato juice
2 tablespoons red wine vinegar

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!

Nutrition Facts : Calories 201.7, Fat 5.7, SaturatedFat 0.9, Cholesterol 172.8, Sodium 421.5, Carbohydrate 12.9, Fiber 2.3, Sugar 7.8, Protein 25.4

ZESTY GAZPACHO SALAD



Zesty Gazpacho Salad image

This refreshing salad is excellent for a summer cookout. Since you mix it ahead, the flavors have time to blend and there's no last minute fussing. My friends ask me to bing it every time we get together for a meal. -Teresa Fischer, Munster, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 11

2 medium zucchini
2 medium tomatoes, chopped
1 small ripe avocado, chopped
1 cup fresh or frozen corn, thawed
1/2 cup thinly sliced green onions
1/2 cup picante sauce
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1 tablespoon vegetable oil
3/4 teaspoon garlic salt
1/4 teaspoon ground cumin

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, combine remaining ingredients. Pour over zucchini mixture; toss to coat. Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SHRIMP GAZPACHO



Shrimp Gazpacho image

Here's a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

6 cups spicy hot V8 juice
2 cups cold water
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped

Steps:

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

Nutrition Facts : Calories 112 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 399mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

Tips:

  • Use fresh shrimp for the best flavor.
  • If you don't have a blender, you can use a food processor to make the gazpacho.
  • Chill the gazpacho for at least 2 hours before serving.
  • Serve the gazpacho with your favorite toppings, such as croutons, diced avocado, or sour cream.
  • You can also add a splash of tequila to the gazpacho for an extra kick.

Conclusion:

Zesty Tequila Shrimp Gazpacho is a refreshing and flavorful soup that is perfect for a summer party or gathering. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, tangy, or mild, this gazpacho is sure to be a hit. So next time you are looking for a light and healthy meal, give this recipe a try. You won't be disappointed!

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