This refreshing Spicy Gazpacho with Shrimp is a perfect summer main course that balances cool, creamy tomato broth with bold, spicy flavors. The base is blended until smooth with garlic, cumin, and olive oil, then combined with fresh chopped vegetables like bell peppers, cucumber, and scallions for a vibrant texture. Chilled thoroughly before serving, the soup offers a satisfying contrast to the warm, cooked shrimp topping. It&# 226;ÂÂs an elegant yet simple dish that feels luxurious but comes together with pantry staples and fresh produce. Ideal for hot evenings or light dinners, this gazpacho delivers bright acidity and herbal notes from fresh parsley or mint. Garnished with homemade croutons for crunch, itâÂÂs a complete meal that is as visually appealing as it is delicious.
Spicy Gazpacho With Shrimp
Description
This refreshing Spicy Gazpacho with Shrimp is a perfect summer main course that balances cool, creamy tomato broth with bold, spicy flavors. The base is blended until smooth with garlic, cumin, and olive oil, then combined with fresh chopped vegetables like bell peppers, cucumber, and scallions for a vibrant texture. Chilled thoroughly before serving, the soup offers a satisfying contrast to the warm, cooked shrimp topping. It's an elegant yet simple dish that feels luxurious but comes together with pantry staples and fresh produce. Ideal for hot evenings or light dinners, this gazpacho delivers bright acidity and herbal notes from fresh parsley or mint. Garnished with homemade croutons for crunch, it's a complete meal that is as visually appealing as it is delicious.Ingredients
Directions
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Mince the garlic and mash it with the salt on a work surface until a smooth paste is formed.
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In a blender, combine the garlic paste, white bread, red-wine vinegar, olive oil, ground cumin, and 1 cup of the tomato juice.
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Blend the mixture on high speed until completely smooth and creamy.
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In a large bowl, combine the blended bread mixture with the minced tomatoes, chopped bell peppers, scallions, cucumber, and red onion.
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Stir in the remaining 1 1/2 cups of tomato juice until well combined.
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Cover the bowl and chill the soup in the refrigerator for at least 3 hours, or until very cold.
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Just before serving, thin the soup with 1 cup of ice water, or enough to reach your desired consistency.
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Stir in the minced parsley or mint, hot pepper sauce, and additional salt and black pepper to taste.
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Ladle the cold gazpacho into bowls and top with cooked shrimp and croutons.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 239.4kcal
- % Daily Value *
- Total Fat 2.9g5%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 5316.9mg222%
- Total Carbohydrate 44.1g15%
- Dietary Fiber 2.4g10%
- Sugars 4.5g
- Protein 8.1g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Gazpacho tastes best when chilled for several hours or overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not store with the shrimp or croutons added; add those fresh when serving.
Shrimp Preparation: Ensure shrimp are fully cooked before adding. You can boil or sauté them quickly before chilling, or add them warm to the cold soup for a temperature contrast.
Variations: For a smoother texture, blend the entire mixture in batches instead of mixing chopped vegetables by hand. You can also add a handful of fresh basil for an Italian twist.
Tips: To easily peel tomatoes, blanch them in boiling water for 30 seconds, then transfer to ice water. The skins will slip right off. Use ripe tomatoes for the best flavor.
