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  • 1 quart tomato juice
  • 1 1/2 cups grape tomatoes, chopped
  • 3 celery stalks, finely diced (about 3 cups)
  • 1 English cucumber, seeds removed, finely diced
  • 1 medium red bell pepper, stemmed and seeded, finely diced
  • 1 medium red onion, finely chopped (about 1 cup)
  • 1 jalapeno pepper, stemmed, seeded and minced
  • 1 large garlic clove, minced
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 to 2 teaspoon prepared horseradish
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup Italian parsely leaves, chopped, plus extra sprigs for garnish
  • 1 pound (16/20) large shrimp
  • 1 lemon, cut into quarters
  • 2 bay leaves
  • 2 tablespoons Old Bay seasoning
  • 1/2 teaspoon black peppercorns
  • 2 teaspoons salt


  1. To prepare gazpacho, combine all except parsley in a large bowl. Mix well. Cover and refrigerate at least 1 hour and up to 6 hours. Before serving stir in the parsley.
  2. While soup is chilling, poach shrimp. Fill a large bowl halfway with icewater. Pour 2 quarts of water into a large pot. Add lemon, bay leaves, Old Bay, peppercorns and salt; bring to a boil over high heat. Remove from heat and add shrimp. Cover pot and let stand 5 minutes, or until shrimp turn pink. Drain and submerge shrimp in ice water for 2 minutes. Drain shrimp and peel, leaving tails intact, and devein. Refrigerate until use.
  3. To serve, ladle gazpacho into bowls or large glasses. Top with shrimp, or drape the shrimp over the glass rims.
Recipe by Lynda Blaslev

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The recipe was originally published as Bloody Mary Gazpacho with Poached Shrimp on

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