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–+ servings
Summer Gazpacho with Shrimp

Delicious Summer Gazpacho with Shrimp Ready in 15 Minutes

Enjoy a refreshing Summer Gazpacho with Shrimp that combines fresh vegetables and shrimp in just 15 minutes, perfect for hot days.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gazpacho
  • 1 large Cucumber Provides a refreshing crunch; substitute with zucchini for a different texture.
  • 4 medium Tomatoes The base for flavor, adding sweetness and acidity; use ripe, juicy tomatoes for the best results.
  • 1 large Red Bell Pepper Adds sweetness and a pop of color; can be substituted with yellow or orange bell pepper for variety.
  • 1 clove Garlic Introduces a pungent kick; start with one clove and adjust based on your taste preferences.
  • 1 small Red Onion Offers sharpness and depth; switch to green onion for a milder alternative.
  • 2 tablespoons Olive Oil Adds richness and helps emulsify; consider avocado oil for a unique flavor twist.
  • 2 tablespoons Red Wine Vinegar Provides acidity to balance the flavors; lemon juice works beautifully for a lighter profile.
  • 1 cup Cooked Shrimp Adds protein and a savory element; for a vegetarian option, substitute with chickpeas.
Optional Toppings
  • 1/2 cup Extra Diced Cucumber Adds freshness and crunch as a garnish.
  • 1/2 cup Diced Bell Peppers Enhances the colorful presentation while providing a burst of flavor.
  • 1 tablespoon Drizzle of Olive Oil Perfect for adding richness right before serving.

Equipment

  • Blender
  • Cutting Board
  • Sharp Knife

Method
 

Preparation Instructions
  1. Wash and chop the cucumber, tomatoes, red bell pepper, garlic, and red onion into small pieces, aiming for uniform sizes for even blending. Gather all the chopped ingredients in a bowl.
  2. Transfer the chopped vegetables into a blender. Blend on high until all ingredients reach a smooth yet slightly chunky consistency, about 30-45 seconds.
  3. With the blender running on low speed, slowly drizzle in the olive oil and red wine vinegar to emulsify beautifully for a creamy finish.
  4. Stop the blender and taste your gazpacho. Add salt and freshly cracked black pepper to enhance the flavors, mixing thoroughly to incorporate the seasonings.
  5. Pour the gazpacho into an airtight container and refrigerate for at least 30 minutes to let the flavors meld together.
  6. Once chilled, ladle the gazpacho into bowls and garnish with extra diced cucumber, diced bell peppers, and a drizzle of olive oil.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 15gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 20IUVitamin C: 30mgCalcium: 5mgIron: 10mg

Notes

This gazpacho can be prepared in advance and stored in the fridge for up to 3 days. It is best enjoyed cold, and flavor improves as it sits.

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