Best Refreshing Summer Gazpacho with Shrimp
This refreshing summer gazpacho with shrimp is the perfect light meal or appetizer on hot days. After making it dozens of times, I’ve discovered the trick to the best texture is to blend until smooth but not too much. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast and Easy Maple Dijon Pork Tenderloin Recipe for Dinner.
Why This Best Refreshing Summer Gazpacho with Shrimp Is Pure Comfort
- Light and refreshing, perfect for summer
- Packed with veggies and protein for a balanced meal
- Easy to make with no cooking required
What You'll Need for Best Refreshing Summer Gazpacho with Shrimp
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs ripe tomatoes
- 1 cucumber
- 1 bell pepper
- 1 small red onion
- 2 cloves garlic
- 1/2 cup olive oil
- 1/4 cup sherry vinegar
- 2 cups vegetable broth
- 1 lb shrimp, cooked and peeled
- Salt and pepper, to taste
- Salt and pepper
- Sherry vinegar
- Olive oil
- Optional: Chopped cilantro
- Optional: Crusty bread
- Optional: Drizzle of olive oil
📝 Ingredient Notes
- tomatoes: Use ripe, in-season tomatoes for the best flavor
- sherry vinegar: Substitute with red wine vinegar if needed
🛒 Tools & Equipment I Recommend
- Blender — Ensures smooth texture → See on Amazon
- Vegetable peeler — Makes prep work easier → See on Amazon
How to Make Best Refreshing Summer Gazpacho with Shrimp
- Prepare vegetables: Peel and roughly chop tomatoes, cucumber, bell pepper, and red onion. Mince garlic cloves.
- Blend ingredients: Add all ingredients except shrimp to a blender and blend until smooth, but not too much.
- Chill and serve: Chill in the refrigerator for at least 2 hours. Serve with cooked shrimp and desired toppings.
Cook's Tips for Perfect Best Refreshing Summer Gazpacho with Shrimp
- Common mistake and fix: Don't overblend the gazpacho, as it can become too thin. If this happens, add some breadcrumbs to thicken it up.
- Time-saving tip: Prepare the vegetables the night before to save time.
- Flavor tip: Taste and adjust seasoning before serving, as flavors will meld together in the refrigerator.
Storing & Reheating Best Refreshing Summer Gazpacho with Shrimp
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days Make-ahead tip: Can be made up to 1 day ahead
Freezing Best Refreshing Summer Gazpacho with Shrimp
Not recommended for freezing
How to Reheat Without Drying It Out
Oven: Not necessary, as gazpacho is served cold Microwave: Not necessary, as gazpacho is served cold
Recipe Notes
- Chef tip: For a creamier texture, add a ripe avocado to the blender.
- Best substitution: Substitute shrimp with cooked chicken or chickpeas for a protein-packed alternative.
- Make-ahead: Prepare the gazpacho up to 1 day ahead. Add shrimp just before serving.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the gazpacho is too thick, thin it out with a little water or vegetable broth.
Want to level up this recipe?
Shrimp deveiner — Saves time and makes prep work easier → Check price on Amazon
Best Refreshing Summer Gazpacho with Shrimp
Ingredients
Main Ingredients
- 2 lbs ripe tomatoes
- 1 cucumber
- 1 bell pepper
- 1 small red onion
- 2 cloves garlic
- 1/2 cup olive oil
- 1/4 cup sherry vinegar
- 2 cups vegetable broth
- 1 lb shrimp, cooked and peeled
- Salt and pepper, to taste
Seasonings
- Salt and pepper
- Sherry vinegar
- Olive oil
Optional Toppings
- Chopped cilantro
- Crusty bread
- Drizzle of olive oil
Instructions
- Prepare vegetables: Peel and roughly chop tomatoes, cucumber, bell pepper, and red onion. Mince garlic cloves.
- Blend ingredients: Add all ingredients except shrimp to a blender and blend until smooth, but not too much.
- Chill and serve: Chill in the refrigerator for at least 2 hours. Serve with cooked shrimp and desired toppings.
Notes
- Chef tip: For a creamier texture, add a ripe avocado to the blender.
- Best substitution: Substitute shrimp with cooked chicken or chickpeas for a protein-packed alternative.
- Make-ahead: Prepare the gazpacho up to 1 day ahead. Add shrimp just before serving.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the gazpacho is too thick, thin it out with a little water or vegetable broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days
- Freezer: Not recommended for freezing
- Oven reheat: Not necessary, as gazpacho is served cold
- Microwave reheat: Not necessary, as gazpacho is served cold
- Make ahead: Can be made up to 1 day ahead
Nutrition Per Serving
- Calories: 250
- Protein: 20g
- Fat: 15g
- Carbs: 15g
- Fiber: 4g
- Sugar: 7g
- Sodium: 700mg
- Cholesterol: 140mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Refreshing Summer Gazpacho with Shrimp FAQs
Yes, gazpacho can be made up to 1 day ahead. Store in the refrigerator until ready to serve.
If your gazpacho is too watery, add some breadcrumbs to thicken it up. You can also blend it less next time.
Yes, gazpacho is typically made in a blender. Make sure to blend until smooth but not too much.
Cooked chicken or chickpeas make great substitutes for shrimp in gazpacho.
Gazpacho is not typically frozen, as the texture can become watery upon thawing.
A Warm Final Note
I can’t wait for you to try Best Refreshing Summer Gazpacho with Shrimp 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!
