Gazpacho With Shrimp
Gazpacho is perfect for when the weather is warm and you are looking for a light, cold, soup. This gazpacho is served everywhere in Seville, Spain where the recipe originates from. This version has no bread and is creamy from just the vegetables.
Servings: 4 people
Calories: 342kcal
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
- ½ lb 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.
Notes
I do not peel my cucumber. I also like to switch up the vinegar for red wine vinegar or balsamic vinegar to change the flavor. You can also add 2 cloves of garlic if you would like more garlic.
As for the peppers, my husband hates anything spicy so I use green pepper. However, my original recipe calls for an Italian frying pepper (cubanelle) or any other long green pepper such as Anaheim.
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.
Nutrition
Calories: 342kcal | Carbohydrates: 14g | Protein: 11g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 917mg | Potassium: 751mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2047IU | Vitamin C: 36mg | Calcium: 73mg | Iron: 1mg
