Time: 35 min.
Complexity: easily
Servings: 4

An unusual appetizer for house parties. Spanish cold gazpacho soup, drizzled with tequila, served in martini glasses with grilled spicy shrimp and a wedge of lime. It looks very elegant, and your guests will certainly appreciate the taste.

Ingredients:

Gazpacho

• 4 large tomatoes, chopped
• 4 cucumbers, peeled and sliced
• 1 red onion, peeled and finely chopped
• 4 cloves of garlic
• 2 cups tomato juice
• 2 tbsp sherry vinegar
• 1 chopped fennel root
• 1 cup tightly packed Italian parsley
• 1 tbsp extra virgin olive oil

Shrimps

• 4 large shrimps (U-10), shelled and deveined
• 1 tbsp za'atar
• 1 tbsp. l. olive oil
• 1 shot of quality tequila
• Lime wedges for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tomatoes, cucumbers, red onion, fennel bulb, sherry vinegar, shrimps, za'atar

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Preparation:

Step 1
• Combine all gazpacho ingredients except olive oil in a blender and puree until smooth. Drizzle with olive oil.
Step 2
• Toss the shrimp with za'atar and oil. Grill for 3-4 minutes per side until cooked through.
Step 3
• Serve gazpacho in chilled glasses, drizzle with tequila, place 1 shrimp on the rim of each glass, and add a slice of lime.

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