California Shrimp Ceviche Gazpacho

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     Summer is really going out with a bang in Southern California with 100 degree weather and super high humidity. It’s just too darn hot to cook! And there are just so many salads and sandwiches that one can eat before falling into a depressing diet fatigue. I wanted something new, exciting, easy, and heat-free. So, I pulled out my own recipe for a super simple gazpacho and tweaked it to make it super special.

Ditch the oven, y’all. You don’t need it.


When I say this is a super-simple-ceviche, I mean it. There are three words you will need: measure, chop, combine. That’s it.

Pour 1 quart of Clamato juice into a large bowl. Add 2 tbsp garlic paste, 1 tbsp each red wine vinegar and rice wine vinegar, 1 1/2 tbsp good olive oil, and about 1 tsp tabasco to the bowl. Add more or less tabasco based on how spicy you like it. Whisk your ingredients together.


Add your shrimp to the bowl and stir to break up the chunks.You want to add shrimp early to allow it to begin to “cook” in the acids of the soup base. This is what makes it a ceviche gazpacho.

 I need to confess here: this recipe says “California Shrimp” but these are actually Oregon shrimp. They are just as delicious and were in stock when I stopped in at Santa Monica Seafood! Woo, I feel better now that I’ve gotten that off of my chest.

Mince your white onion into very fine pieces and chop your cucumber into small pieces. Stir both into your gazpacho.


Nothing pleases my Californian heart quite like a perfect avocado. Just look at it; it’s a thing of beauty! I could frame it and hang it and admire it for years to come. Or I can eat it. Yeah, let’s do that.


Chop your perfect avocado into small pieces and gently mix into your soup. Salt and pepper to taste and your gazpacho is finished! It’s that simple and you didn’t have to overheat your house to make it. Cover your bowl and pop into the refrigerator for 30 minutes to an hour to allow all of your flavors to marinate together.

While your gazpacho is chilling you can prep your sour cream topping and bread. The sour cream topping is easy: whisk together equal parts sour cream and bottled lime juice. You can spoon the mixture on top of your gazpacho or place it into a piping bag, ziplock bag with a corner cut off, or turkey baster to pipe your sour cream on top.


A big piece of super crusty, chewy, and flavorful bread is a must with this meal. I like a good Olive Levain Batard with my gazpacho, but any crusty bread will do. Slice it into bread sticks and toast in a pan with some olive oil, if you’re feeling crazy. You can also  make croutons or pour your gazpacho into a bread bowl.




Ladle your gazpacho into shallow bowls and top with a healthy amount of the sour cream mixture, a sprig of parsley, and a couple of bread sticks stuck right in to the soup to absorb all of the goodness. Serve immediately.



I’m almost enjoying the heat now that I have a bowl full of gazpacho and a cold beer in my hand! Almost. I hope this gazpacho recipe helps to keep you cool on the hottest summer days. I, for one, am looking forward to Autumn and all of the gorgeous ingredients that it brings. I have a handful of fantastic Autumnal recipes that I am so eager to share!


As a special treat, I would like to introduce the newest mascot for Newport Foodies: Tank! This sweet, snuggly boy is an absolute joy to have around and is an ideal kitchen dog because he will eat almost anything. Happy summer, foodies! I will see you in the Fall.

California Shrimp Ceviche Gazpacho


  • 1 quart Clamato juice, chilled
  • 1 tbsp red wine vinegar
  • 1 tbsp rice wine vinegar
  • 2 tbsp smooth garlic paste
  • 1 tsp tabasco
  • 1 1/2 tbsp good quality olive oil
  • 1/2 lb fresh cocktail shrimp
  • 1/2 cup chopped cucumber (skin on or off)
  • 1/4 cup and 1 tbsp finely chopped white onion
  • 1 large haas avocado
  • salt and pepper to taste
  • equal parts sour cream and lime juice
  • fresh parsley, for garnish


In a large bowl, whisk together Clamato juice, red wine vinegar, rice wine vinegar, garlic paste, olive oil, and tabasco. Add in shrimp and gently stir to break up any clumps. Chop cucumber into small pieces and mince onion: add both to bowl. Chop up a large avocado and gently stir into mixture. Salt and pepper to taste. Chill in the refrigerator for 30 minutes to an hour to allow the flavors to marinate.

For garnish: combine equal parts sour cream and lime juice and set aside until ready to serve. Spoon or pipe mixture over the soup. Serve immediately.


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