Best Gazpacho Shrimp Appetizer Recipes

APPETIZER CUCUMBER GAZPACHO WITH SHRIMP

Appetizer Cucumber Gazpacho with Shrimp image

This is my go-to appetizer for parties or guests in the summer. I prefer to serve the soup in small shot glasses. If you want it to be vegetarian, just omit the shrimp. It's a mixture between gazpacho and ajoblanco.

Provided by monika1969

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

Ingredients

2 pounds seedless green grapes, halved
½ cup blanched almonds
3 tablespoons sherry vinegar
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 ¼ teaspoons salt
2 cucumbers, peeled and chopped
3 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
1 pound frozen, peeled cooked shrimp, thawed

Steps:

Combine grapes, almonds, sherry vinegar, lime juice, cilantro, garlic, and salt in batches in the bowl of a food processor; pulse until roughly blended. Add cucumbers and briefly process, leaving some small pieces. Mix in olive oil using a spatula.
Chill in the refrigerator for 1 hour.
Taste soup and season with more salt if necessary. Fill small glasses with soup and drizzle with a bit of olive oil. Place 1 cooked shrimp into each glass.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 20.1 g, Cholesterol 88.5 mg, Fat 6.2 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 0.8 g, Sodium 397.8 mg, Sugar 16.6 g

GAZPACHO SHRIMP APPETIZER

Gazpacho Shrimp Appetizer image

Served in a footed glass, this refreshing appetizer is pretty enough for a formal dinner. "To change it into a main dish, I combine the ingredients and serve them on a tortilla along with shredded lettuce and sour cream," writes Patricia Clark from Lake Forest, California.

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/2 pound cooked medium shrimp, peeled and deveined
1 medium green pepper, chopped
1 medium tomato, seeded and chopped
1 can (5-1/2 ounces) spicy hot V8 juice
1/2 medium ripe avocado, peeled and cubed
3 green onions, sliced
2 tablespoons minced fresh cilantro
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons lime juice
1/4 cup fat-free sour cream
1 medium lime, sliced
Cilantro leaves, optional

Steps:

In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Using a slotted spoon, transfer to individual serving glasses. Dollop with sour cream. Garnish with lime slice and cilantro if desired.

Nutrition Facts : Calories 156 calories, Fat 6g fat (1g saturated fat), Cholesterol 111mg cholesterol, Sodium 425mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges