A Gazpacho Recipe For Mexican Schrimp Cocktail


1 pound bag of large 26- 30 or extra large 16- 20 shrimp or more depending on size of serving glasses and the am
6 tomatoes peeled and chopped
1 brown or white onion peeled and finely chopped/diced
1 cucumber peeled, seeded and chopped fine
4 jalapeno peppers seeded/not seeded and chopped fine. You can add more if you really want to bring the he
2 celery stalks finely diced
2 tablespoons fine chopped cilantro
2 cloves garlic minced. (I usually use 1 clove garlic for every two people.)
4 fresh squeezed limes. (Have some extra limes on hand for people to add more
2 teaspoons sugar
3 +avocados depending on size pitted, peeled and chopped medium to medium fine. Avocad
Salt/Pepper to taste
10 drops Optional: Add of your favorite hot sauce or don’t add any and let your guests add their own to their tas


Instructions: Combine all of the ingredients in a glass mixing bowl. Don’t use plastic or some kind of reactive metal bowl as this will effect the taste of the mix. Let this mixture sit in the fridge for a minimum of two hours before serving. Let stand in refrigerator overnight the flavors to maximally marry. Then serve in a large cocktail glass or wine glass. Put some of the mixture in the glass and then add chopped avocado and then add more of the mixture and then more avocado in layers then put shrimp around the rim of the glasses and serve. Enjoy!
Note: This recipe is a basic outline for serving 8 people but can differ a bit for everybody because of things like the size and kind of tomato and other veggies used and the serving size of the glasses that you put the cocktail in.




This is a modified version of Spanish/Mexican gazpacho that is not blended with a piece of bread being used as a thickener. This is a recipe that should be served as cold as possible and is a fantastic dish on a hot summer day.


8 + Varies


Wednesday, May 11, 2011 - 2:14pm


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