Shrimp Gazpacho

This Spanish soup is traditionally made by adding olive oil to the vegetable puree; we left out the oil and used only a small amount to cook the shrimp.

  • Prep:
  • Total Time:
  • Servings: 4
Shrimp Gazpacho

Source: Everyday Food, June 2005


  • 1 tablespoon olive oil
  • 1 pound medium shrimp, peeled and deveined, tails removed
  • Coarse salt and ground pepper
  • 6 plum tomatoes, chopped (about 3 cups)
  • 1/2 small red onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 cucumber, peeled and chopped
  • 1/2 cup finely chopped, jarred roasted bell peppers (we used both red and yellow peppers)
  • 1 1/2 cups tomato juice
  • 2 tablespoons red-wine vinegar


  1. In a large nonstick skillet, heat oil over high heat, swirling to coat bottom of pan. Season shrimp with salt and pepper. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining shrimp (reduce heat if browning too quickly).

  2. In a food processor, combine tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper.

  3. To serve, divide tomato mixture among bowls; top with shrimp and remaining roasted peppers.

Cook's Notes

To prepare shrimp, peel, and remove tails. To devein, make a shallow incision down middle of back with a sharp knife; scrape (or pull) out dark vein.


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