Shrimp Gazpacho is a refreshing twist on the classic Spanish chilled soup, combining the vibrant flavors of ripe tomatoes, crisp cucumbers, and sweet shrimp. This light yet satisfying dish is perfect for hot summer days, offering a burst of freshness and a touch of coastal flair in every spoonful. The combination of tangy vegetables and tender shrimp makes it both elegant and nourishing, ideal for a light lunch or a sophisticated appetizer.
Shrimp Gazpacho:
Unlike traditional soups served warm, gazpacho is served cold, which enhances its bright, garden-fresh taste. When paired with chilled white wine or crusty bread, Shrimp Gazpacho becomes a complete and rejuvenating summer meal that beautifully showcases Mediterranean simplicity and flavor.
History:
Gazpacho originated in Andalusia, Spain, as a humble peasant dish made from bread, olive oil, garlic, and vinegar. With the arrival of tomatoes from the New World, it evolved into the vibrant red soup we know today. The addition of shrimp came later, blending the freshness of the sea with the earthiness of vegetables, especially in coastal regions. Today, Shrimp Gazpacho is a favorite in Spanish and Latin American cuisine, celebrated for its balance of zest, freshness, and texture.
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Shrimp Gazpacho
Ingredients
- 1 lb cooked shrimp, peeled, deveined, and chopped
- 5 ripe tomatoes, roughly chopped
- 1 medium cucumber, peeled and diced
- 1 red bell pepper, chopped
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 2 cups tomato juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Juice of 1 lime
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Instructions
- In a blender, combine tomatoes, cucumber, bell pepper, onion, garlic, tomato juice, olive oil, vinegar, salt, and pepper. Blend until smooth.
- Taste and adjust seasoning with more salt, vinegar, or lime juice if needed.
- Pour the mixture into a large bowl and refrigerate for at least 2 hours until thoroughly chilled.
- Before serving, stir in the cooked shrimp (reserving a few for garnish).
- Ladle into bowls and top with chopped herbs, a drizzle of olive oil, and a squeeze of lime juice.
- Serve cold with crusty bread or tortilla chips.
Notes
- Use ripe, juicy tomatoes for the best flavor and texture.
- Pre-cooked shrimp make preparation quick and easy.
- Chill thoroughly before serving to enhance the refreshing flavor.
- Add a little jalapeño or hot sauce for a spicy version.
- Keep the shrimp separate until serving if preparing in advance.
Tips for Shrimp Gazpacho:
- For a chunkier texture, reserve some diced vegetables before blending.
- Drizzle with extra virgin olive oil before serving for added richness.
- Use fresh lime juice to brighten the overall flavor.
- Serve in chilled bowls or glasses for an elegant presentation.
- Pair with a crisp white wine or sparkling water with lemon for a complete meal.
FAQs for Shrimp Gazpacho:
Q1: Can I use raw shrimp?
You can, but make sure to cook and chill them before adding to the soup to maintain the cold serving temperature.
Q2: How long does Shrimp Gazpacho last?
It can be stored in the refrigerator for up to 2–3 days in an airtight container.
Q3: Can I make it without a blender?
Yes—finely chop all ingredients for a rustic, chunky version of gazpacho.
Q4: Is this recipe spicy?
It’s mild by default, but you can add cayenne pepper or jalapeños for a spicier kick.
Q5: Can I substitute tomato juice?
Yes, you can use vegetable juice or blended fresh tomatoes for a more natural taste.
Conclusion:
Shrimp Gazpacho is the ultimate summer soup—fresh, zesty, and full of vibrant color. The sweetness of shrimp perfectly complements the tangy tomato base, creating a light and satisfying dish that’s both healthy and delicious. Whether served as an appetizer or a light main course, it’s a true taste of summer that brings together land and sea in perfect harmony.