- 1 lb. frozen jumbo shrimp
- 6 large tomatoes (cut into chunks)
- 1 large cucumber, peeled, seeded and cut into chunks
- 3 cloves of garlic (minced)
- 1/2 cup cilantro (chopped)
- 3 Tbsp. red wine vinegar
- 1/4 cup olive oil
- Juice of one large lemon (or two small lemons)
- 1/2 cup vegetable juice
- 1 Tbsp. Worcestershire sauce
- salt and pepper to taste
- Thaw shrimp according to package directions. Once thawed, drain the shrimp and blot with a paper towel or cloth to remove any excess moisture. Store the shrimp in the refrigerator until ready to serve.
- Using a food processor or high speed blender, add tomatoes, cucumber, garlic, cilantro and onion into the food processor. Process the ingredients until they are lightly blended. You want the texture to be a little smooth, but slightly chunky.
- To the vegetables, add the red wine vinegar, olive oil, lemon juice, vegetable juice and Worcestershire sauce. Pulse until the ingredients are just mixed together (be careful not to over process the soup). Sample the gazpacho and season with salt and pepper as needed.
- Place the soup in an airtight container. Store the soup in the refrigerator and chill for at least two hours. The longer the gazpacho sits, the more flavors develop.
- For serving, use small paper cups, clear plastic ones or whatever is on hand for an appetizer serving. Ladle the gazpacho into the cups. Using a long toothpick, skewer three shrimp and place in the gazpacho. You can garnish with additional cilantro for a pretty presentation. This soup can be served with a spoon or guest can drink it straight from the cup. Place the extra shrimp on a platter with lemon slices so guests can add more shrimp to their soup if needed.