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Shrimp “Gazpacho”

Shrimp “Gazpacho” Recipe

  • 3 medium tomatoes, peeled
  • 1 regular cucumber, peeled
  • 1 small red onion, chopped fine
  • 1 small clove garlic, minced and crushed to a paste with the side of a chef’s knife
  • 1 red or yellow bell pepper, charred, seeded, peeled , seeded, and diced
  • 1 jalapeño chile, or 1 chipotle chile in adobo sauce, sauce rinsed off, or 1 dried chipotle chile, soaked for 30 minutes in warmwater and drained; stemmed, seeded, and minced
  • 1 small bunch cilantro, large stems removed, leaves and small stems chopped fine just before using
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons very good quality white wine vinegar, such as sherry vinegar, or 3 tablespoons fresh lime juice
  • 1 tablespoon salt
  • ¾ cup Creamy Shrimp Broth
  • ½ packet unflavored gelatin (1½ teaspoons), soaked for 15 minutes in 3 tablespoons cold water
  • Leaves from 2 sprigs tarragon, chopped fine just before using
  • ½ cup heavy cream
  • Salt to taste
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 167kcal (8%)
Total Fat 14g (22%)
Saturated Fat 6g (28%)
Cholesterol 27mg (9%)
Total Carbohydrate 7g
Dietary Fiber 2g
Sugars 4g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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