My go-to recipe for gazpacho; makes a great Mexican shrimp cocktail too! Chop everything finely and chill after stirring. Serve iced shrimp on the side. You will likely have leftover gazpacho to put in the fridge for future reference. Enjoy!
- 1/3 cup red onion, finely chopped
- 1/4 cup freshly squeezed lime juice
- 1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
- 2 roma (plum) tomatoes, chopped
- 1 cucumber, finely chopped
- 1 stalk celery, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 2 teaspoons coarse ground black pepper
- 2 cups chilled Zing Zang or Mr & Mrs T's Bloody Mary mix
- 1 cup chilled ketchup (such as Heinz®)
- 1 small bunch fresh cilantro - stems discarded and leaves chopped
- 2 avocados - peeled, pitted, and chopped