Chorizo Shrimp Gazpacho

Chorizo Shrimp Gazpacho
  • 4 servings
  • 0:20 Preparation
  • 0:05 Cooking
  • 4:25 Total Time


Add all
  • gazpacho:

  • 3

    large ripe tomatoes, chopped or 1 can diced tomatoes

  • 3

    red peppers, washed, seeded and cut into pieces

  • 1

    cucumber, peeled, cut into pieces and seeded

  • 2 Tbsp.
    (30 mL)

    sherry vinegar

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • of sugar

  • Salt and pepper to taste

  • 12

    large raw shrimp

  • 1

    chorizo or hot pork sausage

  • Garnish

  • finely diced yellow pepper as needed

  • finely diced red peppers as needed

  • finely diced cucumber as needed

  • chopped fresh chives as needed

  • grindings of pepper as needed


Soup: in the blender, purée tomatoes, peppers, cucumber, sherry vinegar, olive oil, sugar, salt and pepper. Refrigerate 4 hours or overnight.

Shell and devein shrimp. Cut chorizo into as many slices as there are shrimp.

Heat a large dry skillet and fry the chorizo slices on one side. Turn them over and add the shrimp. There should be enough fat from the chorizo to cook the shrimp - if not, add some oil. Cook shrimp about 2 minutes per side.

Serve chilled soup with vegetable garnish and warm chorizo and 3 shrimp per person.

Source: Metro