Shrimp Gazpacho
Cool off with a refreshing bowl of Shrimp Gazpacho, the ultimate no-cook seafood soup that’s bursting with vibrant summer flavors. Perfectly cooked, tender shrimp are paired with a medley of fresh vegetables—including juicy cherry tomatoes, crisp cucumber, and sweet red bell peppers—blended into a smooth yet textured base with fragrant herbs like parsley and cilantro. Infused with tomato juice, extra virgin olive oil, and a touch of red wine vinegar, this chilled soup is a zesty, low-calorie delight that’s perfect for hot days. The optional kick of hot sauce and a garnish of creamy diced avocado add layers of complexity and luxury to this light starter or entrée. Ready in just 25 minutes and able to chill while flavors meld, this recipe is ideal for entertaining. Serve with lemon wedges and crusty bread for a vibrant, Mediterranean-inspired dining experience.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 cups cherry tomatoes
- 1 large cucumber, peeled and diced
- 1 medium red bell pepper, diced
- 0.5 medium red onion, finely chopped
- 2 cloves garlic cloves, minced
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh cilantro, chopped
- 3 cups tomato juice (unsalted)
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 0.5 tsp hot sauce (optional)
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 large avocado, diced (for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Bring a medium pot of water to boil. Add the shrimp and cook for 2-3 minutes or until they turn pink and opaque. Drain immediately and transfer to an ice bath to cool. Once cooled, chop half the shrimp into bite-sized pieces, and leave the rest whole for garnish. Set aside.
In a blender or food processor, combine 1.5 cups of cherry tomatoes, half the diced cucumber, half the red bell pepper, red onion, garlic, parsley, cilantro, and 1.5 cups of tomato juice. Blend until smooth.
Pour the blended mixture into a large mixing bowl. Add the remaining diced cucumber, diced red bell pepper, chopped shrimp, olive oil, red wine vinegar, hot sauce (if using), kosher salt, and black pepper. Stir to combine.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours to chill and allow the flavors to meld.
Before serving, taste the gazpacho and adjust the seasoning with additional salt or vinegar, if needed.
Ladle the gazpacho into bowls. Top each bowl with the reserved whole shrimp, diced avocado, and a sprinkle of fresh parsley or cilantro.
Serve immediately with lemon wedges on the side and crusty bread if desired.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 14.6 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1722 mg | 37% | |
*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.
