ballgowns & booze

Join us on this week episode of Ballgowns and Booze as Natalie and Elouise cook a delicious Shrimp Gazpacho and pair this with Verwood’s Shiraz Rosé. Natalie particularly enjoyed this food wine pairing as there is a huge change in the taste of the wine, making the Shiraz part of it more pronounced.

Gazpacho was originally a recipe prepared by the poor peasants of Andalusia. They collected the bread from the previous day to prepare a hearty soup. The crumb was kneaded with vinegar, dried fruit and garlic.

It is to Eugénie de Montijo, wife of Emperor Napoleon III, that gazpacho owes its emergence throughout Spain in the 19th century. As for the rest of the world, it was practically unknown there until the 1930s.


  • 6 cups spicy hot V8 juice
  • 2 cups cold water
  • 1/2 cup lime juice
  • 1/2 cup minced fresh cilantro
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
  • 1 medium cucumber, seeded and diced
  • 2 medium tomatoes, seeded and chopped
  • 2 medium ripe avocados, peeled and chopped


  1. In a large nonreactive bowl, mix first 6 ingredients.
  2. Gently stir in remaining ingredients.
  3. Refrigerate, covered, 1 hour before serving.

Check our ‘Ballgowns & Booze Shrimp Gazpacho’ episode here:

Ballgowns and booze
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