Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes
Chill out with this Refreshing Summer Gazpacho with Shrimp, ready in just 15 minutes. After making this many times, I’ve discovered the trick to a perfectly creamy, tangy gazpacho every time. The crisp, fresh flavors will transport you to a cozy beachside café. Start by sautéing the shrimp, then blend with the rest of the ingredients. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Burnt Basque Cheesecake Recipe With Creamy Texture and Easy Grilled Cheese Sandwich Recipe for Quick Meals.
Why This Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes Is Pure Comfort
- Light and refreshing, perfect for hot summer days
- Packed with shrimp for a satisfying meal or appetizer
- Easy to customize with your favorite veggies or herbs
- Better than takeout and ready in just 15 minutes
What You'll Need for Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb shrimp, peeled and deveined
- 1 cucumber, peeled and chopped
- 1 green bell pepper, chopped
- 1 red onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1 tbsp tomato paste
- Salt and pepper, to taste
- Salt and pepper, to taste
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1 tbsp tomato paste
- Optional: Chopped fresh parsley
- Optional: Diced avocado
- Optional: Crumbled feta cheese
- Optional: Sliced jalapeño
📝 Ingredient Notes
- shrimp: You can use frozen shrimp, just make sure to thaw them before cooking.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Ensures smooth gazpacho with no lumps → See on Amazon
- Good quality vegetable broth — Adds depth of flavor to the gazpacho → See on Amazon
How to Make Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes
- Step 1: Sauté shrimp in a pan until pink and cooked through. Remove from pan and set aside.
- Step 2: In a blender, combine cucumber, green bell pepper, red onion, garlic, vegetable broth, olive oil, white wine vinegar, tomato paste, salt, and pepper. Blend until smooth.
- Step 3: Add the cooked shrimp to the blender and pulse until just combined. Be careful not to over blend.
- Step 4: Chill the gazpacho in the refrigerator for at least 1 hour before serving. Garnish with your favorite toppings and serve cold.
Cook's Tips for Perfect Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes
- Common mistake and fix: Don't over blend the gazpacho. It can become watery if blended too much.
- Tip: For a spicy kick, add a diced jalapeño to the blender with the other ingredients.
- Tip: You can make this gazpacho ahead of time and store it in the refrigerator for up to 3 days.
- Tip: For a heartier meal, you can add cooked chicken or chickpeas to the gazpacho.
Storing & Reheating Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 3 days Make-ahead tip: Can be made ahead of time and stored in the refrigerator for up to 3 days
Freezing Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes
Not recommended for freezing
How to Reheat Without Drying It Out
Oven: Not applicable Microwave: Not applicable
Recipe Notes
- Chef tip: For a smoother gazpacho, you can peel the cucumber before blending.
- Best substitution: You can substitute the shrimp for cooked chicken or chickpeas.
- Make-ahead: This gazpacho can be made ahead of time and stored in the refrigerator for up to 3 days.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your gazpacho is too thick, you can thin it out with a little water or additional vegetable broth.
Want to level up this recipe?
High quality blender — Ensures smooth gazpacho with no lumps → Check price on Amazon
Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cucumber, peeled and chopped
- 1 green bell pepper, chopped
- 1 red onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1 tbsp tomato paste
- Salt and pepper, to taste
Seasonings
- Salt and pepper, to taste
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1 tbsp tomato paste
Optional Toppings
- Chopped fresh parsley
- Diced avocado
- Crumbled feta cheese
- Sliced jalapeño
Instructions
- Step 1: Sauté shrimp in a pan until pink and cooked through. Remove from pan and set aside.
- Step 2: In a blender, combine cucumber, green bell pepper, red onion, garlic, vegetable broth, olive oil, white wine vinegar, tomato paste, salt, and pepper. Blend until smooth.
- Step 3: Add the cooked shrimp to the blender and pulse until just combined. Be careful not to over blend.
- Step 4: Chill the gazpacho in the refrigerator for at least 1 hour before serving. Garnish with your favorite toppings and serve cold.
Notes
- Chef tip: For a smoother gazpacho, you can peel the cucumber before blending.
- Best substitution: You can substitute the shrimp for cooked chicken or chickpeas.
- Make-ahead: This gazpacho can be made ahead of time and stored in the refrigerator for up to 3 days.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your gazpacho is too thick, you can thin it out with a little water or additional vegetable broth.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 3 days
- Freezer: Not recommended for freezing
- Oven reheat: Not applicable
- Microwave reheat: Not applicable
- Make ahead: Can be made ahead of time and stored in the refrigerator for up to 3 days
Nutrition Per Serving
- Calories: 220
- Protein: 20g
- Fat: 12g
- Carbs: 12g
- Fiber: 2g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 170mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes FAQs
Yes, you can make this gazpacho ahead of time and store it in the refrigerator for up to 3 days.
You may have over blended the gazpacho, causing it to become watery. Try blending less or adding less liquid next time.
It's not recommended to freeze gazpacho as the texture can become mushy when thawed.
The air fryer is not the best tool for making gazpacho. It's best to use a blender for this recipe.
You can substitute the shrimp for cooked chicken or chickpeas.
A Warm Final Note
I can’t wait for you to try Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
