By Mikekey on September 21, 2007
Photo by Lori Mama
Photo by Lori Mama
"A Cuban twist on a summer favorite. (Cooking time is refrigeration time). Frozen corn (thawed) may be used for fresh corn (skip step 4). Cooked baby shrimp (cocktail or bay shrimp) can also be used, but I like the flavor and texture of the chopped larger shrimp."
Serving Size: 1 (446 g)
Servings Per Recipe: 6
"Very refreshing on a hot, humid day. I did cut back on the onion, only because I felt my husband wouldn't like the over powering pungency onions give to certain recipes. He's not a huge fan of raw onions. i also left off the garlic application on the toast. I think there was enough in the gazpacho. Made for Everyday Holiday Tag game. :)"
"Shrimp makes a great addition to this summer soup! I think I did too good of a job squeezing my tomatoes out, because I ended up adding a cup or so of spicy tomato juice to get it to soup consistency. Made a few hours ahead to let the flavors mingle - looking forward to leftovers today at lunch!"
"I'm so sorry that this took so long to review, but it was worth the wait. This recipe is absolutely delicious, thankyou."
"5 Stars, this was a great way to use our home-grown tomatoes. I followed Andi's example, and reserved 1/4 of all the veggies to leave in coarse chop, while everything else fit in the Vita Mix all at one time. Our 50-70 count precooked shrimp looked so pretty, I couldn't bring myself to chop them up. Since my shrimp were plain, I should have compensated by adding 1-2 teaspoons of Old Bay seasoning. Thanks for posting, mikekey. Made for Please Review My Recipe."
"Well I can hardly write about this, because it was so delicious~I hardly have the words to describe. I am absolutely the luckiest person to gather all the ingredients for the gazpacho from my garden, have fresh shrimp just purchased for this event, and fresh bread from the oven. If I never tasted another thing, this would be what I would taste last. Oh boy, where to start? As the previous reviewer, I grilled the shrimp as it was a very hot day here. But other then that followed this exactly. I did however, process about 3/4 of gazbacho in processor, leaving 1/4 of all the veggies listed rustic diced. (Larger chunks) This created a delightful taste sensation to the palette which, when introducing the grilled shrimp to the chilled soup was heaven in a bowl. I might add a bit of fresh jalapeno next time, but this was so good, I know I will keep to the same. Thanks, mikekey~ Made for *SSC-Pet Parade* July 2008."
"Simply superb! I knew this would be good, but it exceeded my expectations - wow! I served it with the shrimp on the side, but we ended up slicing them and adding them to the gazpacho, as the flavors really were spectacular together. I served this with lightly seasoned pita chips instead of the baguette, and I grilled the shrimp, but otherwise made exactly as written. Thanks for a great recipe that I plan to serve again soon!"