This light and refreshing shrimp gazpacho will win you over with its tangy, succulent flavor. It's the perfect easy, no-cook recipe for a hot day, served as an elegant appetizer or a light meal. Packed with fresh tomatoes, bell pepper, and cucumber, this chilled soup is a delicious way to enjoy your vegetables. If you're looking for more inspiration, explore our other low-sodium shrimp recipes that are perfect for a heart-conscious diet.
Yes, this gazpacho is a great choice for weight loss as it is low in calories and fat while being rich in fiber and nutrients from the vegetables, which helps you feel full.
Absolutely! Gazpacho's flavor actually improves after chilling for a few hours or even overnight, making it a perfect make-ahead dish. Store it in an airtight container in the refrigerator for up to 3 days.
Cooked large shrimp, peeled and deveined, works best for convenience and texture. You can use fresh-cooked or high-quality frozen and thawed shrimp.
To lower the sodium, use a no-salt-added tomato juice, reduce or omit the salt, and ensure your Worcestershire sauce is a low-sodium variety.
Recipe yields 4 servings
In a medium bowl, combine half of the garlic, 1 tablespoon of the olive oil, the red wine vinegar and the lemon juice. Add the shrimp and toss to combine. Cover and refrigerate for 1 to 2 hours.
Fill a large pot halfway full of water, set over high heat and bring to a boil.
Blanch and peel the tomatoes: With a paring knife, cut an “X” on the bottom of each tomato. Boil the tomatoes for 15 seconds. With a slotted spoon, remove the tomatoes and transfer to an ice bath. Allow to cool until able to handle, about 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. Discard the peel. Place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 2 cups.
In a large bowl, combine the 2 cups tomato juice, cucumber, bell pepper, onion, jalapeño, remaining garlic, remaining 1 Tbsp olive oil, balsamic vinegar, Worcestershire, cumin, salt and black pepper. Transfer about half of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Stir in shrimp mixture. Cover and chill for 2 hours or up to overnight. Serve chilled, garnished with the basil.
For a creamier texture, blend in half an avocado with the soup base.
Use grilled shrimp instead of boiled shrimp for a delicious, smoky depth.
If you like more heat, keep some of the seeds in the jalapeño or add a dash of your favorite hot sauce.
While the recipe calls for red wine vinegar, sherry vinegar is a classic choice for gazpacho and adds a distinct, nutty flavor.