This Gazpacho With Shrimp is a chilled, silky Spanish tomato soup finished with juicy shrimp, made for the hottest days of summer when turning on the stove isn't an option. Ripe tomatoes, cucumber, and sherry vinegar blend into a bright, no-cook base in minutes, then get topped with shrimp for a dinner that's light but still feels special enough for company. If you love a fast shrimp dinner, my Shrimp Scampi Without Wine is another one worth keeping in rotation.
Gazpacho With Shrimp At A Glance
- 🕐 Total Time: 30 minutes (20 min prep + 10 min chill, plus 2 hours to chill fully)
- 🍽️ Servings: 6
- 🍅 Cuisine Type: Spanish
- 🌿 Flavor Profile: Bright, tangy tomato base with sherry vinegar and olive oil, topped with savory seared shrimp
- 🥗 Dietary Info: Naturally gluten-free and dairy-free; can be made shellfish-free by leaving off the shrimp
- 📦 Storage Notes: Refrigerate in an airtight container for up to 3 days; shrimp is best added fresh to each serving rather than stored in the soup
- ⭐ Why You'll Love It: A no-cook summer soup that comes together in a blender and tastes like it belongs in a Seville restaurant
Save And Summarize This Recipe
Gazpacho is the perfect summer dish-fresh tomatoes, cucumbers, peppers, and olive oil blended into a chilled soup that's both refreshing and nourishing. This recipe keeps it authentic with simple ingredients and smooth texture.
When the weather cools down and a hot bowl sounds better than a cold one, I turn to Greek Chicken Soup, a pot of Lentil Soup with Sausage, or Grandma's Chicken Soup instead.
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This gazpacho works as a light starter or a full meal on its own thanks to the shrimp on top, but it also pairs well as a side. Serve it alongside Chicken Salad, Flank Steak, or even a fish dish like Baked Halibut for a full Mediterranean summer spread.
Key Ingredients
Fresh ingredients are used in this gazpacho and shrimp soup and they are simple ingredients such as:
- Tomatoes - Use the ripest, most flavorful tomatoes you can find. I tested this with hothouse tomatoes in the winter and the gazpacho tasted flat and watery. Heirloom or vine-ripened tomatoes from the farmers' market makes all the difference here. I use this same rule for Burrata Caprese Salad and the Nectarine Salad, where the tomato is doing most of the work.
- Peppers - Authentic Spanish gazpacho uses green cubanelle peppers, not bell peppers. I tested both side by side, and the cubanelle came out milder and more flavorful, with a thinner flesh that blends smoother. Bell pepper works in a pinch, but it's a noticeably different soup. I used bell peppers in this recipe as they are easier to find.
- Sherry Vinegar - This is not optional. I tried substituting red wine vinegar to see if it was close enough, and it wasn't. Sherry vinegar has a nutty depth that red wine vinegar can't replicate, and it's what gives authentic gazpacho its signature tang.
See the recipe card for quantities.
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Variations
- Toppings - there are many variations that you can use to top your gazpacho such as: chopped cucumber, tomato, avocado and more.
- Drizzle for the top: Add a drizzle of olive oil on top of the soup for some added luxuriousness
How To Make Gazpacho With Shrimp: Step-By-Step
Step 1: Chop your ripe tomatoes, mild onions, and your bell peppers or cubanelle peppers.
Step 2: Add the ingredients to a blender and blend to a chunky state.
Step 3: Slowly, while the blender is running, add your sherry vinegar or red wine vinegar, along with extra virgin olive oil and sea salt.
Step 4: You will notice that your summer soup will turn orange or a light pink color. Chill until cold. Top the soup with the shrimp and serve.
Gwen's Pro Tip
I personally like my gazpacho to have a "zing" to it. So, I prefer using more sherry vinegar and 2 garlic cloves. It is all about personal taste, so create the recipe and then add ingredients to your liking.
Gazpacho With Shrimp FAQ's
Cold. Gazpacho is a chilled soup, always. If you want it warm, you're making a different dish. The coolness of the soup is designed to cool you down on a hot Spanish day.
But the benefits of gazpacho go beyond the temperature. Made from tomatoes and vegetables, it carries numerous health benefits, too. It's a source of Vitamin vitamin A, Vitamin vitamin C, and Vitamin vitamin E, along with several other minerals and nutrients. Get the recipe
While both have tomatoes, gazpacho is typically served cold and tomato soup is served warm. Gazpacho is also made from raw ingredients and the ingredients in tomato soup are cooked before serving.
Other Soup Recipes
Let me know your thoughts on this Gazpacho With Shrimp by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Gazpacho With Shrimp
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Equipment
- 1 Blender
Ingredients
- 2 pounds ripe tomatoes cored and roughly chopped
- 1 pepper cored, seeded, and roughly cut
- 1 cucumber about 8 inches long, roughly cut into chunks (peel if desired)
- 1 small mild onion peeled, and roughly cut into chunks
- 1 clove garlic
- 2 teaspoons sherry vinegar or more to taste
- 1 teaspoon sea salt
- ½ cup extra-virgin olive oil or more to taste, plus some for drizzling
- ½ pounds large shrimp cooked, tail off and cut into pieces if desired
Instructions
- Combine the tomatoes, pepper, onion, cucumber, and garlic in a blender. If neccesary work in batches.
- With the motor running, add the vinegar, olive oil, and salt. The mixture will turn bright orange or dark pink.
- Strain the mixture, if desired, through a strainer or food mill, pushing it through with a spatula. Discard the solids.
- Chill until very cold.
- Add either whole shrimp or cut shrimp into the gazpacho before serving.
- Before serving, adjust the seasonings with salt and vinegar.
- Add the shrimp on top of the soup. Serve.
Carlos Homemade NY says
Gazpacho is the perfect summer dish—fresh tomatoes, cucumbers, peppers, and olive oil blended into a chilled soup that’s both refreshing and nourishing. This recipe keeps it authentic with simple ingredients and smooth texture. For authentic Italian flavors, Carlo’s Homemade of NY offers wholesale vegan‑friendly tomato sauces trusted by restaurants and caterers.
Scott says
There is no shrimp in the recipe. The recipe appears to be copied directly from NYT.
Gwen Wolken says
Ah....thank you for pointing that out. This is a very old recipe on my site that was updated a month ago and I forgot to add those in. The hazards of being a one-woman show. I appreciate the heads up.
Anonymous says
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