Florida Gazpacho with Shrimp
Cool, refreshing, and bursting with vibrant Florida flavors, this Florida Gazpacho with Shrimp is the ultimate summertime dish. Featuring a medley of ripe tomatoes, crisp cucumbers, and sweet bell peppers, this chilled soup combines fresh produce with zesty lime juice, tangy red wine vinegar, and a hint of heat from optional hot sauce. Grilled shrimp, seasoned to perfection and slightly charred, add a smoky, protein-packed topping that perfectly complements the gazpacho’s bright, herbaceous base. Finished with creamy avocado, fresh cilantro, and a squeeze of lime, this no-cook recipe is as beautiful as it is flavorful. Perfect for light lunches, al fresco dinners, or as an impressive starter, this easy-to-make dish is ready in just 30 minutes and is sure to become a warm-weather favorite.
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Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 pieces large tomatoes, diced
- 1 piece English cucumber, peeled and diced
- 1 piece red bell pepper, diced
- 1 piece yellow bell pepper, diced
- 1 piece small red onion, diced
- 2 pieces garlic cloves, minced
- 3 cups tomato juice
- 3 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (optional)
- 0.25 cup fresh cilantro, chopped
- 1 piece avocado, diced (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Preheat a grill or stovetop grill pan over medium-high heat.
Pat the shrimp dry and toss them with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Grill the shrimp for 2-3 minutes per side, or until they are opaque and slightly charred. Set aside and let cool.
In a large mixing bowl, combine the diced tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, and minced garlic.
Add the tomato juice, lime juice, red wine vinegar, Worcestershire sauce, and hot sauce (if using) to the vegetables. Stir well.
Season the mixture with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir again to combine.
Transfer half of the mixture to a blender or food processor and blend until smooth. Then pour the blended mixture back into the bowl with the chunky soup base. Mix well to combine.
Cover the bowl and refrigerate the gazpacho for at least 1 hour to allow the flavors to meld.
When ready to serve, divide the gazpacho among four bowls. Top each bowl with three grilled shrimp, diced avocado, and a sprinkle of chopped cilantro.
Serve with lime wedges on the side for an extra citrusy kick.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 16.6 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1568 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
