Shrimp Gazpacho

Shrimp Gazpacho

Shrimp Gazpacho is a refreshing and light soup that brings together the vibrant flavors of fresh seafood and ripe vegetables, perfect for a hot summer day.

This chilled Spanish-inspired dish combines the crispness of tomatoes, cucumbers, and bell peppers with the succulent sweetness of shrimp, all seasoned with garlic, olive oil, and a splash of vinegar.

With its cold, zesty flavors, Shrimp Gazpacho offers a satisfying balance of freshness and spice, making it a perfect appetizer or light meal for any occasion.

Ingredients

For the Soup:

1 pound shrimp, peeled, deveined, and cooked

4 large ripe tomatoes, chopped

1 medium cucumber, peeled and chopped

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1 small red onion, chopped

2 cloves garlic, minced

2 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1/4 teaspoon ground cumin

1/4 teaspoon chili flakes (optional for heat)

Salt and black pepper to taste

2 cups tomato juice

1/4 cup fresh parsley or cilantro, chopped (for garnish)

For Garnish (optional):

Avocado slices

Croutons or toasted bread cubes

Fresh lime wedges

How to Make

Step 1: Prepare the Shrimp

If you haven’t done so already, peel, devein, and cook the shrimp. You can quickly sauté them in a little olive oil with garlic for about 2-3 minutes until pink, or boil them in water with some seasoning. Allow them to cool before chopping into small pieces. Set aside.

Step 2: Blend the Vegetables

In a large bowl or blender, combine the chopped tomatoes, cucumber, bell peppers, onion, and garlic.

Add the red wine vinegar, olive oil, smoked paprika, cumin, and chili flakes (if using). Blend everything together until smooth, or pulse it for a chunkier texture, depending on your preference.

Taste the mixture and adjust the seasoning with salt and pepper.

Step 3: Add the Tomato Juice

Pour the tomato juice into the blended vegetable mixture. Stir to combine, and adjust the consistency by adding more tomato juice if you prefer a thinner soup.

Chill the gazpacho in the refrigerator for at least 2 hours before serving to allow the flavors to meld.

Step 4: Assemble the Soup

Once the gazpacho is chilled, ladle it into bowls, and garnish with the chopped shrimp, fresh parsley or cilantro, and optional avocado slices or croutons.

Serve with lime wedges for an extra burst of freshness.

Chef’s Note

Shrimp Gazpacho is perfect for make-ahead meals. In fact, it often tastes even better after sitting in the fridge for a few hours or overnight.

You can customize the soup’s texture by blending it smooth or leaving it chunkier for more bite.

For an added kick, feel free to adjust the level of chili flakes or drizzle some hot sauce over the soup before serving.

The garnishes are optional but add a delightful contrast in flavor and texture to the gazpacho. Try adding a dollop of sour cream or a sprinkle of feta cheese for extra richness.

Nutrition Information (per serving, serves 4)

Calories: 250

Protein: 25g

Carbohydrates: 18g

Fat: 12g

Fiber: 4g

Sugar: 9g

Sodium: 600mg

Shrimp Gazpacho is a versatile, healthy, and flavorful dish that combines the best of seafood and fresh vegetables in a single bowl. It’s light, refreshing, and perfect for those hot summer days when you’re craving something cool and delicious. Enjoy it as a starter, light lunch, or a casual dinner with friends!