Gazpacho Shrimp _ Swiss WoodsFrom the Swiss Woods B&B in Lititz, Pennsylvania comes this recipe for gazpacho, which is always a summer favorite! It pairs nicely with grilled lime shrimp – a wonderful summery combo!

Gazpacho with Grilled Lime Shrimp


1 large cucumber, peeled and diced
6 large tomatoes peeled and diced
1 large red or yellow bell pepper, seeded and diced
3 stalks celery chopped
1 large sweet onion finely chopped
2 cloves garlic, diced
1/2 cup cider vinegar
3 cups vegetable juice like V8 (“Mom” prefers Knudsen Farm)
1/2 cup parsley, finely chopped
1/4 cup cilantro, fresh, chopped
1/4 cup lime juice
2 teaspoons Tabasco sauce

10 large shrimp, tail on
1 lime, sliced
1/4 cup lime juice
1/2 cup cilantro, fresh, chopped
1 tablespoon olive oil


In a large pot boil 2 quarts of water. Place the tomatoes into the water one at a time removing them as soon as the skin has popped (less than a min). With slotted spoon transfer them to a colander. Place under cold running water.

Peel the skins off and dice the tomatoes. Place the diced tomatoes into a large bowl. Dice all the remaining vegetables and add them to the tomatoes. Add the vinegar, V8 juice, and lime juice. Chop the parsley and cilantro and add to the whole mix. Add salt and pepper and the Tabasco to taste. With a stick blender gently puree till there are still visible pieces remaining but the sizes are no larger than peas.

Lime Cilantro Shrimp 

Combine all of the liquid ingredients and pour over the peeled tail on shrimp. Cover and allow to marinate for 1 hour in refrigeration. Stir every 15 min.

Preheat the grill. With tongs, place the shrimp on the grill and grill about 4 min on each side. Remove from the grill and serve immediately on the side of a glass filled with Gazpacho.

*Recipe and image courtesy of*