Gazpacho, Kicked Up A Notch
Prep time: 
Total time: 
Serves: 8
Chunky, spicy gazpacho, amped up with fresh shrimp.
  • 4 large tomatoes, cored and cut into large chunks
  • 1 yellow, 1 red and 1 orange bell pepper, cored, seeded and cut into large chunks
  • 1 large red onion, peeled and cut into large chunks
  • 1 English or hothouse cucumber, seeded and cut into large chunks
  • 4 cloves of peeled garlic
  • ½ cup fresh dill or basil, roughly chopped
  • 1 46-ounce jar of low sodium vegetable juice
  • ¼ cup olive oil
  • ½ cup Meyer lemon juice (2 lemons or 1 large)
  • Sriracha or other hot sauce, to taste
  • Cooked shrimp, halved horizontally
  • Dill sprig (optional garnish)
  1. Using a food processor, first chop the tomatoes and add to a large, non-reactive bowl. Next, chop the peppers, then the cucumber, then the onion, adding each vegetable to the same large bowl. I like the veggies finely chopped, not puréed.
  2. Chop the garlic and dill in the processor and add to bowl.
  3. Pour in the vegetable juice and stir to combine.
  4. Add the olive oil, lemon juice and hot sauce. Stir and chill several hours before serving.
  5. Add shrimp and dill garnish to each individual bowl when serving.
Recipe by Liz The Chef at