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Macho Gazpacho with Margarita Shrimp


For the Gazpacho:

  • 1/2 cup ice

  • 1/2 to 1 cup bottled water

  • 1 28-ounce can peeled Italian tomatoes or 7 ripe tomatoes, peeled

  • 1/3 seedless cucumber, coarsely chopped

  • 1 onion, coarsely chopped

  • 1 roasted red pepper or 6 Piquillo peppers in water, drained

  • 2 ribs celery with leafy tops, coarsely chopped

  • 1 jalapeño pepper, seeded and coarsely chopped

  • Juice of 1 lime

  • 1 fat clove garlic

  • 1 tablespoon sherry vinegar

  • A small handful cilantro

  • 2 tablespoons EVOO – Extra Virgin Olive Oil

  • 1 piece stale white bread, crust removed and torn

  • 1 tablespoon Tabasco sauce

  • Salt, to taste

For the Margarita Shrimp:

  • 24 large shrimp, deveined and tails left on

  • Salt and pepper

  • 2 shots tequila

  • 2 limes, 1 juiced and 1 halved

  • 2 cloves garlic, chopped

  • 2 tablespoons olive oil

  • 1 teaspoon Tabasco


Preheat a grill or grill pan to medium-high. 

Place ingredients for gazpacho in a high-powered blender (or do in 2 batches in food processor). Process to desired consistency. 

In a mixing bowl, season shrimp with salt and pepper. Add tequila, lime juice, garlic, olive oil and Tabasco, and toss to coat. Grill shrimp 3 minutes on each side until shrimp are pink, firm and browned at edges. Grill lime halves cut-side down to mark then squeeze over shrimp. 

Serve gazpacho in bowls or chilled frosted mugs with grilled shrimp alongside for dipping.