When Ceviche Marries GazpachoThis mouth-watering cold soup is perfect for celebrating spring and summer tomatoes. Somewhere between a gazpacho and a ceviche, this recipe is quick to prepare. Just remember to allow several hours to chill. Take advantage of backyard or farmer's market tomatoes, be sure to use a great olive oil and Jerez vinegar. I use a combination of larger hand-chopped vegetables and finer food processor-chopped vegetables to create texture and depth. I recommend pre-chilling individual glass serving bowls for a frosty presentation. Make a big batch because you will want to eat it again the next day. You can double or triple the recipe for a large group.
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This soup combines the best of gazpacho and ceviche. Use vine-ripened tomatoes to celebrate the warm weather with this chilly soup.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- 2 cloves garlic, finely choppped
- 2 T lime juice
- 2 T Spanish Jerez vinegar
- 1/2 t ground cumin
- 2 T extra-virgin olive oil
- 1/3 pound cooked shrimp, chopped into bite-size pieces
- 1/3 pound canned crab, drained
- 2 pints cherry tomatoes, quartered
- 1 yellow bell pepper, seeded and chopped into 1/4” pieces
- 1 red bell pepper, seeded and chopped into 1/4” pieces
- 1 English hothouse cucumber, seeded and chopped into 1/4” pieces
- 4 green onions, green and white parts, chopped
- 1/2 bunch cilantro, finely chopped
- 1/2 – 1 jalapeño pepper, seeded and chopped (adjust to your own heat preferences)
- Up to 2 cups V-8 juice, adjust to your preferred consistency
- Sea salt to taste
- Fresh ground pepper to taste
- Lemon or lime wedges
- Croutons (optional)
- 1 avocado, diced
- Tabasco or Sriracha sauce
- Whisk together first 5 ingredients and season with salt and pepper. Add shrimp and crab and toss. Cover and refrigerate while you chop the vegetables.
- Combine all the hand-chopped vegetables in a large bowl. Remove about 1/4 of the vegetables and put in a food processor fitted with the chopping blade. Pulse a few times to get a finer chop and then return to the hand-chopped vegetable bowl. Add shrimp/crab mixture to vegetables.
- Add V-8 juice until you like the consistency. Season with salt and pepper to taste. Chill for several hours before serving.
- Serve in pre-chilled individual glass bowls. Garnish with diced avocado, croutons and lime or lemon wedges. Drizzle with a great olive oil and pass tabasco or Sriracha sauce to individualize the heat.
The avocado shrimp cocktails in a jar are so delicious! The mason jars for serving are fun and reusable. This is the best party appetizer because you can get it ready in advance, always a favorite at my parties.
Thank you Eva for writing in. I’m so glad you are enjoying my Avocado Shrimp Cocktail recipe. The jars are also perfect for individual servings of gazpacho or my Grilled Peach & Amaretti Parfaits. Have a wonderful summer!
What is a bag of cherry tomatoes
Hi Kms, My apologies for the confusion. When I developed this recipe over 5 years ago I was purchasing my cherry tomatoes in bags. I have not seen these bags in awhile. Most cherry tomatoes come in pint containers. I have updated the receipe to reflect the newer containers. Thank you for bringing this to my attention.
I was wondering do pour off the seafood marinade before adding to the vegetables.
I was wondering do you pour off the seafood marinade before adding to the vegetables.
Hi Earl, I usually do not pour off the extra marinade. You could if you prefer to.