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Fresh Gazpacho with Shrimp

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A light, refreshing chilled soup perfect for summer, combining fresh vegetables and tender shrimp for a quick and easy meal.

Ingredients

Scale
  • 4 large ripe tomatoes (about 2 pounds / 900 grams), chopped
  • 1 medium cucumber, peeled and diced
  • 1 large red bell pepper, seeded and chopped
  • ½ small red onion, finely diced
  • 1 fresh garlic clove, minced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar or red wine vinegar
  • ½ cup cold water or vegetable broth (120 ml)
  • Sea salt and freshly ground black pepper, to taste
  • 12–15 medium shrimp (about 8 ounces / 225 grams), peeled and deveined
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • Optional: pinch of cayenne pepper

Instructions

  1. Prepare the Vegetables (10 minutes): Wash all fresh produce thoroughly. Chop the tomatoes, cucumber, red bell pepper, and red onion into roughly equal-sized pieces. Mince the garlic finely.
  2. Blend the Gazpacho Base (5 minutes): Add the chopped tomatoes, cucumber, bell pepper, onion, and garlic to your blender or food processor. Pour in the olive oil and vinegar. Pulse a few times to combine, then blend until smooth but still slightly chunky. If too thick, add cold water or vegetable broth a little at a time. Season with salt and pepper. Taste and adjust vinegar or salt as needed.
  3. Chill the Soup (at least 1 hour): Transfer the gazpacho to a covered bowl or container and refrigerate to allow flavors to meld.
  4. Cook the Shrimp (5-7 minutes): Toss shrimp with olive oil, smoked paprika, lemon juice, and a pinch of salt. Heat a skillet over medium-high heat and sauté shrimp for 2-3 minutes per side until pink and opaque. Remove from heat.
  5. Assemble and Serve: Pour chilled gazpacho into bowls. Top each serving with 3-4 shrimp and sprinkle with fresh parsley. Add a drizzle of olive oil if desired. Serve immediately.

Notes

Do not over-blend the gazpacho to keep some texture. Cook shrimp just until pink to avoid rubberiness. Chill soup well for best flavor. Parsley adds freshness and color. Bowls can be chilled before serving for extra cold soup. Fresh tomatoes are preferred over canned for best flavor. Can substitute shrimp with crab meat or grilled chicken. For a vegetarian version, omit shrimp and add avocado or roasted chickpeas.

Nutrition

Keywords: gazpacho, shrimp, chilled soup, summer recipe, light soup, easy recipe, seafood, healthy, gluten-free

Find it online: https://novanosh.com/fresh-gazpacho-with-shrimp-recipe-easy-light-chilled-soup-for-summer/