Watermelon Gazpacho with Shrimp

This recipe was one of the dishes that we served at my daughter Nicole’s wedding a couple of weeks ago.  It is a recipe that Nicole has played around with for a few years that Cat Cora originally created without the shrimp and V8 juice.

When you are part of a family who loves to cook, rarely do you end up following the recipe exactly.  We just look at the recipe as a “guide” then sort of “go-for-it” and start adding and subtracting ingredients to fit our own personal taste and style!  This is exactly what Nicole did with this recipe.

This soup is a great combination of the traditional red gazpacho ingredients like fresh cucumbers, bell peppers, tomato’s and jalapeno’s.  Nicole has jazzed it up and taken it to a new level by adding diced watermelon, pureed watermelon, spicy V8 juice, Original V8 and Shrimp.

It has become a summer-time family favorite and we wanted to share it with you. It keeps well in the refrigerator for a few days.

Cutting all the vegetables is the most time-consuming part. We make the cutting into a family event so one person isn’t stuck doing it all.  It’s fun being in the kitchen together and practicing those knife skills!

Watermelon Gazpacho with Shrimp

  • Servings: 8
  • Difficulty: Intermediate
  • Print

Ingredients

5-6 cups watermelon, diced

1 english cucumber, diced

1 red bell pepper, seeded and diced

1 yellow or green bell pepper, seeded and diced

2 small jalapeno’s, seeded and minced

3-4 celery stalks, washed, diced fine

1 small red onion, diced fine

1/4 c fresh mint, washed, patted dry, julienned

1/4 c fresh lime juice

2 tbsp red wine vinegar

1 large bottle of Spicy V8 juice

1 large bottle of Original V8 juice

1# large shrimp, cooked, peeled and e

Salt to taste

Directions

Wash all the vegetables in cold water and dice according to directions above. Puree 4 cups watermelon in a blender until smooth. Transfer puree to a large bowl. Add remaining diced watermelon and all other ingredients except the shrimp to the bowl and stir.

Cover gazpacho and refrigerate until really cold.

I bought already cooked peeled and deveined shrimp for this dish.  If using raw shrimp, cook in boiling water until done, then peel the shrimp, devein and chill.

To assemble the gazpacho put the soup in individual bowls, skewer the shrimp or lay some on top of the soup and serve.

We like using garnishes such as sour cream, creme fraiche, or lime wedges.

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