Fresh tomato season is upon us so, it's time to make my authentic Spanish Gazpacho With Shrimp. When the weather starts heating up I turn to this delicious cold soup which is a traditional gazpacho recipe from Spain.
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Traditional Spanish gazpacho recipes originated in Seville, Spain which is in southern Spain.
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It is made with humble but essential ingredients like tomatoes, cucumbers, onion, peppers, sherry vinegar, and olive oil. In Spain, this soup is served smooth, not chunky like it is in the U.S. All of the pulp is strained out for a silky texture.
Since this tomato soup is chilled, it is perfect for a hot summer day and is easily made in a blender or food processor. For me, this is the best gazpacho recipe and uses ingredients that are fresh from the farmers' market and is perfect for this time of year.
I have made many variations on this gazpacho but this is the easiest recipe and it pairs well with my Gluten-Free Chicken Salad Recipe, Balsamic Marinaded Flank Steak or a nice salad like the Arugula And Beet Salad And Goat Cheese.
Why I Love This Recipe
- Uses Ripe Tomatoes - And is best in the summer when tomatoes are at their peak
- Easy To Make - You can throw all of the ingredients straight into a blender
- Keeps On Hand - Keep a pitcher of this handy for a quick lunch everyday
Ingredients
Fresh ingredients are used in this classic gazpacho recipe and they are simple ingredients such as:
See the recipe card for quantities.
Variations
- Herbs - you can easily add fresh herbs such as parsley to your gazpacho. I love adding a touch of parsley on top.
- Toppings - there are many variations that you can use to top your gazpacho such as:
- chopped tomato
- chopped cucumber
- chopped onion
- chopped avocado
- shrimp or other cooked seafood
- fruit such as mango or apple
- sour cream
- chopped hard-boiled egg
- Drizzle for the top: Add a drizzle of olive oil on top of the soup for some added luxuriousness
- Tomatoes - They should be very ripe and soft, almost to the point of being overly ripe with some super soft spots. My favorite type of tomato in this recipe is an heirloom tomato, especially in the summer when they are at their peak freshness.
- Peppers - In Spain they use GREEN (not red) cubanelle peppers, also known as Italian frying peppers. Most American recipes call for green bell peppers. They are different. Italian peppers have a thinner flesh and are less juicy. They are NOT spicy and they are more flavorful than a bell pepper. You can substitute a bell pepper if you have to but if you want to make a more authentic gazpacho, Italian peppers are the better choice.
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.
Hint: I use the freshest tomatoes I can find, usually from the farmer's markets near us. I love heirloom tomatoes for this recipe.
You can find other fresh tomato recipes like Burrata Caprese Salad, or the Nectarine Salad on the blog. I love to serve this with Grilled Cuban Flank Steak Recipe with Sliced Mango or the Halibut With Artichokes.
Top tip
I personally like my gazpacho to have a "zing" to it. So, I prefer using red wine vinegar and 2 garlic cloves. It is all about personal taste so create the recipe and then add ingredients to your liking.
Equipment Needed
You need a high-speed blender, Cuisinart, or hand-held blender for this recipe. I use my blender but I have used my Cuisinart if I don't feel like pulling my blender out of my cabinet.
Storage
- Store -Store it in the refrigerator until you are ready for your meal however, if you make it a day ahead it will taste even better. Leftovers should be stored in an airtight container in the refrigerator for one to two days as the taste will start to disintegrate.
- Freeze - This gazpacho soup recipe can be frozen. For easy lunches, freeze it in individual containers. You can also freeze an entire batch, but it is always better when eaten fresh.
Not everyone loves a cold tomato soup. If you are looking for a warm soup, this roasted tomato basil soup is warm and delicious! Serve this soup with a baked Spanish omelette, or the Avocado Tuna Salad to round out your easy lunch.
Recipe Frequently Asked Questions
The coolness of the soup is designed to cool you down on a hot Spanish day however, gazpacho can be served warm, but it is definitely made to be served cool.
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
This homemade gazpacho soup is an authentic gazpacho recipe from the south of Spain. It uses beautiful summer produce and is an easy gazpacho recipe that is a traditional recipe!
Did you try this recipe? I would love to hear about it! Scroll down to the comment section and leave a ⭐️ rating and review. Share it on Facebook, Instagram, or Pinterest!
xoxoxo
Gwen
Gazpacho Soup With Shrimp
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Equipment
- 1 Blender
Ingredients
- 2 lbs 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 teaspoon sherry vinegar or more to taste
- 1 teaspoon sea salt
- ½ cup extra-virgin olive oil or more to taste, plus some for drizzling
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.
- Before serving, adjust the seasonings with salt and vinegar. Serve.
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