- Juice of 1 lime
- Extra-virgin olive oil (EVOO) for liberal drizzling
- 1 generous handful flat-leaf parsley
- 1 generous handful cilantro leaves
- 2 cloves garlic, cracked from skin, divided
- 1 jar Spanish, roasted Piquillo peppers, available in most markets (1 cup of roasted red peppers, packed and drained, may be substituted)
- 1 28-ounce can fire-roasted tomatoes, diced or crushed
- 1 small yellow onion, coarsely chopped
- 1/2 seedless cucumber, peeled and chopped
- 2 ribs celery from heart, chopped
- 2 thick slices crusty bread, chopped
- Salt and freshly ground black pepper
- 1 tablespoon medium to spicy hot sauce, adjust to your own taste
- 16 extra-large, peeled, de-veined and cooked shrimp, look for them at the seafood counter
Place lime juice, EVOO, parsley, cilantro, garlic, peppers, tomatoes, onion, cucumber, celery and bread in a food processor. Blend for 2-3 minutes until all chopped and combined. Season with hot sauce, salt and freshly ground black pepper.
Serve gazpacho out of martini glasses with the shrimp hanging off the side for dipping and dunking.