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Shrimp Gazpacho

Shrimp Gazpacho

This Shrimp Gazpacho combines the cooling refreshment of traditional Spanish gazpacho with plump, sweet shrimp, transforming it into a complete meal. It's vibrant, satisfying, and requires minimal cooking, making it perfect for hot summer evenings.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Spanish
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 pounds ripe tomatoes, cored and quartered
  • 1 large cucumber, peeled and chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1/2 medium red onion, roughly chopped
  • 2 cloves garlic
  • 2 cups good quality tomato juice
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon hot sauce (optional)
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons lemon juice

Method
 

  1. Combine the tomatoes, cucumber, bell pepper, red onion, and garlic in your blender. Pulse several times to break everything down, then blend until you reach your desired consistency.
  2. Transfer the blended vegetables to a large bowl. Stir in the tomato juice, red wine vinegar, olive oil, salt, pepper, and hot sauce if using. Taste and adjust seasoning.
  3. Cover the bowl and refrigerate for at least 2 hours, ideally 4 hours or overnight.
  4. Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and just cooked through. Drain and rinse under cold water to stop cooking. Toss the shrimp with lemon juice.
  5. Taste the chilled soup again and adjust seasoning. Ladle the Shrimp Gazpacho into bowls, top with the prepared shrimp, and add your desired garnishes.

Notes

Use the ripest tomatoes possible for the best flavor. Serve the gazpacho ice-cold and garnish generously with diced avocado, fresh herbs, and a drizzle of olive oil.