Shrimp Gazpacho
Shrimp Gazpacho is a cool, flavorful soup made from blended tomatoes, cucumbers, peppers, and tender shrimp.It’s refreshing, nutritious, and perfect for warm-weather dining.This seafood-infused version adds a light protein twist to the classic Spanish gazpacho.A beautiful blend of garden vegetables and ocean freshness in one bowl.
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.