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Tequila Laced Gazpacho Cocktails With Grilled Shrimp


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  • 4 large tomatoes chopped
  • 4 cucumbers peeled, chopped
  • 1 red onion peeled, chopped
  • 4 garlic cloves
  • 2 cups tomato juice
  • 2 tablespoons sherry vinegar
  • 1 fennel bulb chopped
  • 1 cup picked Italian parsley
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 tablespoon extra-virgin olive oil
  • 4 jumbo (U-10) shrimp cleaned, deveined
  • 1 tablespoon zatar
  • 1 tablespoon olive oil
  • 1 shot finest tequila available
  • Lime slices for garnish


Servings 4


Step 1

Combine the gazpacho ingredients, except the olive oil, in a blender and puree until smooth. Top with a little extra virgin oil.

Toss the shrimp with the herbs, seeds, and oil. Grill 3 to 4 minutes on each side until cooked.

In a chilled glass, top each gazpacho with a light drizzle of tequila and the rim of the glass with 1 grilled shrimp and a slice of lime.

This recipe yields 4 servings.

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