Veracruz Shrimp Gazpacho Recipe
Make Veracruz Shrimp Gazpacho Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gazpacho base
Veracruz-style shrimp and mix-ins
Garnish and optional finishing
Method
Gazpacho base
- 1
Prepare and blend vegetables
Core tomatoes and roughly chop. Place tomatoes, chopped cucumber, red bell pepper, white onion, and garlic into a blender or food processor in batches if needed. Add 2 tablespoons olive oil, sherry vinegar, and 1/4 cup of the cold water (reserve remaining water). Blend on high until very smooth, about 60–90 seconds.
- 2
Adjust texture and season
Strain the blended mixture through a fine-mesh sieve into a large bowl, pressing with the back of a spoon to remove seeds and skin for a silky texture (optional — keep solids if you prefer rustic). Stir in the remaining 1 tablespoon olive oil, remaining water if needed to reach desired soup consistency (should be pourable but not watery), kosher salt, and 1/2 teaspoon black pepper. Taste and adjust vinegar and salt as needed.
- 3
Chill
Cover and refrigerate the gazpacho base for at least 1 hour, up to 6 hours. Gazpacho is best well chilled so flavors marry.
Veracruz-style shrimp and mix-ins
- 4
Season shrimp
Pat shrimp dry with paper towels. In a bowl toss the shrimp with 1 tablespoon olive oil, fine sea salt (1/2 tsp), 1/4 tsp black pepper, and the 2 tablespoons orange juice. Let sit 5–10 minutes to marinate briefly.
- 5
- 6
Prepare Veracruz mix-ins
In the same skillet over medium heat, add the chopped green olives and capers and warm 30–45 seconds to release aromas. Add the fire-roasted tomatoes (if using) and the minced jalapeño and warm another 30 seconds. Off the heat, stir in the chopped cilantro and oregano. Taste and season the mix-ins lightly with salt if needed. Combine the warm mixture with the cooked shrimp. Let cool to refrigerator temperature, then chill briefly (10–15 minutes) so shrimp are cold or at room temperature depending on preference for serving.
- 7
Optional quick-poach method
If you prefer a more gently cooked shrimp: bring a small pot of water to just under a simmer, add a pinch of salt and the orange juice, add shrimp for 30–60 seconds just until they curl and turn opaque, then transfer to an ice bath to stop cooking. Drain and combine with the mix-ins as above.
Assembly and garnish
- 8
Combine and serve
Ladle chilled gazpacho into chilled bowls or glasses. Spoon a generous portion of the Veracruz shrimp and olive-caper mixture into the center of each bowl (about 1/4 cup shrimp mixture per serving). Scatter diced avocado over the top and finish with extra cilantro sprigs and a crack of black pepper.
- 9
Finish with acid
Offer lime wedges at the table for an extra squeeze of brightness. Taste one serving and add a small splash of sherry vinegar or lime juice if you prefer more acidity.
- 10
Serve
Serve immediately with crusty bread or tostadas on the side. Gazpacho can be prepared a day ahead (hold shrimp and avocado separately) and assembled just before serving for best texture.