Bloody Mary Gazpacho with Shrimp

  1. Rinse and sort through shrimp and remove any remnants of tails or shell pieces.
  2. Drain well in colander.
  3. Add pico de gallo, water, salsa, bread crumbs and 1/4 cup oil to blender.
  4. Pulse on high speed until smooth.
  5. Divide gazpacho between 4 bowls.
  6. Drizzle with remaining oil and gently place garnish of finely chopped shrimp, cucumber and parsley on top.
  7. Serve with crostini or toasted bread if desired.

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