Guadalajara Gazpacho with Shrimp

Authentic Guadalajara Gazpacho with Shrimp Recipe from Mexico

Region / culture: Mexico | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Guadalajara Gazpacho with Shrimp is a refreshing and flavorful dish that originates from the city of Guadalajara in Mexico. This cold soup is perfect for hot summer days and is packed with fresh vegetables and succulent shrimp.

History

Gazpacho is a traditional Spanish dish that has been adapted and modified in various regions around the world. Guadalajara Gazpacho is a Mexican twist on the classic recipe, incorporating local ingredients such as jicama, corn, and avocado.

Ingredients

1 lb (454 g) of ripe tomatoes, seeded and roughly chopped
2 cups of spicy vegetable juice
0.5 cup of chili sauce
1.5 tbsp of fresh lime juice
0.5 cup of thinly sliced green onions
1 medium avocado, cut into 0.25 inch dice
1 cup of diced jicama
1 cup of fresh corn off the cob (about 2 ears)
0.13 tsp of salt
Freshly ground pepper
0.5 cup of coarsely chopped cilantro leaves
8 large shrimp, cooked, peeled, deveined and cut into 0.33 inch chunks

How to prepare

In a blender, blend tomatoes, vegetable juice, chili sauce, and lime juice until smooth.
Pour the mixture into a large bowl.
Stir in onions, avocado, jicama, corn, salt, and pepper.
Chill the mixture for at least 2 hours.
Alternatively, you can make it 2 days ahead and refrigerate.
To serve, stir the soup and adjust the seasoning.
Divide the soup among 4 chilled soup bowls.
Garnish with chopped cilantro and shrimp.
Yield: 4 servings.

Variations

Add diced cucumbers or bell peppers for extra crunch.
Substitute the shrimp with grilled chicken or tofu for a vegetarian option.
Add a dash of hot sauce for extra heat.

Cooking Tips & Tricks

Make sure to use ripe tomatoes for the best flavor.

- Chill the soup for at least 2 hours before serving to allow the flavors to meld together.

- Adjust the seasoning to taste before serving.

- Garnish with fresh cilantro and shrimp for a beautiful presentation.

Serving Suggestions

Serve Guadalajara Gazpacho with Shrimp as a light and refreshing appetizer or as a main dish for a summer meal. Pair it with crusty bread or tortilla chips for added crunch.

Cooking Techniques

Blend the tomatoes and vegetable juice until smooth for a creamy texture.

- Chill the soup for at least 2 hours before serving to enhance the flavors.

Ingredient Substitutions

Use canned tomatoes if fresh tomatoes are not available.

- Substitute the jicama with radishes or celery for a similar crunch.

Make Ahead Tips

Guadalajara Gazpacho with Shrimp can be made up to 2 days ahead and refrigerated until ready to serve. Just stir the soup before serving and adjust the seasoning as needed.

Presentation Ideas

Garnish each bowl of Gazpacho with a sprinkle of chopped cilantro and a few pieces of shrimp for a beautiful presentation. Serve in chilled soup bowls for an extra refreshing touch.

Pairing Recommendations

Pair Guadalajara Gazpacho with Shrimp with a crisp white wine or a cold beer for a perfect summer meal. Serve with a side of grilled vegetables or a fresh salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover Gazpacho in an airtight container in the refrigerator for up to 2 days. Stir before serving and adjust the seasoning as needed. Do not freeze as the texture may change.

Nutrition Information

Calories per serving

Each serving of Guadalajara Gazpacho with Shrimp contains approximately 250 calories.

Carbohydrates

Each serving of Guadalajara Gazpacho with Shrimp contains approximately 25 grams of carbohydrates.

Fats

Each serving of Guadalajara Gazpacho with Shrimp contains approximately 10 grams of fats.

Proteins

Each serving of Guadalajara Gazpacho with Shrimp contains approximately 15 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin A, potassium, and magnesium.

Alergens

This recipe contains shellfish (shrimp) and may not be suitable for individuals with shellfish allergies.

Summary

Guadalajara Gazpacho with Shrimp is a nutritious and balanced dish that is low in calories and high in vitamins and minerals.

Summary

Guadalajara Gazpacho with Shrimp is a delicious and nutritious dish that is perfect for hot summer days. Packed with fresh vegetables and succulent shrimp, this cold soup is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Guadalajara Gazpacho with Shrimp. It was a warm summer day, and I was at a farmers market in the heart of Guadalajara, Mexico. The air was filled with the tantalizing scent of fresh produce and spices, and the vibrant colors of the fruits and vegetables lined the stalls in a stunning display.

As I walked through the market, admiring the array of food on offer, my eyes were drawn to a small, unassuming stand tucked away in a corner. There, a kindly old woman was selling bowls of what looked like the most delicious soup I had ever seen. The soup was a bright red color, with chunks of fresh vegetables and plump shrimp floating in the rich broth.

Intrigued, I approached the woman and asked her about the soup. She smiled warmly and told me that it was a traditional Guadalajara Gazpacho with Shrimp, a recipe that had been passed down in her family for generations. She explained that the soup was made with a base of ripe tomatoes, bell peppers, cucumbers, and onions, all blended together to create a refreshing and flavorful broth. The shrimp, she said, was added at the last minute to give the soup a touch of sweetness and a bit of extra protein.

I was instantly captivated by the idea of this soup, and I begged the woman to share her recipe with me. She laughed and handed me a tattered old notebook, filled with handwritten notes and faded clippings from newspapers and magazines. "This is my collection of family recipes," she said. "Take good care of it, and it will bring you joy for years to come."

I thanked the woman profusely and hurried back to my kitchen to try my hand at making the Guadalajara Gazpacho with Shrimp. I carefully followed the instructions in the notebook, chopping the vegetables, blending the broth, and simmering the shrimp until they were pink and tender. As I tasted the finished soup, I was transported back to that bustling market in Guadalajara, with the sounds and smells of Mexico swirling around me.

From that moment on, the Guadalajara Gazpacho with Shrimp became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and lazy summer afternoons when all I wanted was a light and refreshing meal. Each time I made the soup, I felt a connection to that kind old woman in the market, and I imagined her standing beside me, guiding my hand as I stirred the pot and adjusted the seasonings.

Over the years, I have made a few tweaks to the original recipe, adding a splash of lime juice for a bit of acidity and a handful of fresh cilantro for a burst of flavor. I have shared the recipe with friends and neighbors, who have all marveled at the delicious combination of ingredients and the simplicity of the preparation.

As I sit here now, in my cozy kitchen with the aroma of Guadalajara Gazpacho with Shrimp wafting through the air, I am filled with gratitude for that chance encounter in the market so many years ago. That simple recipe has brought me so much joy and comfort, and it has allowed me to share a taste of Mexico with those I love.

So, if you ever find yourself in Guadalajara, be sure to visit the farmers market and seek out the kind old woman selling her family's recipe for Gazpacho with Shrimp. And if you can't make it to Mexico, just whip up a batch of the soup in your own kitchen, close your eyes, and let the flavors transport you to a sunny afternoon in the heart of Guadalajara. Buen provecho!