Shrimp And Gazpacho Bowls Recipe

What’s a soup-lover to do when the weather gets too warm for big crock pots full of piping-hot broth?

Cold soup! Gazpacho is a Spanish soup traditionally served cold, so it’s perfect for the hot months. It has a bunch of different variations, but all of them center around some kind of tomato broth with fresh vegetables. Here, the soup itself is full of summer produce, with plenty of lime and fresh herbs for flavor.

Each bowl of soup is topped off with a few grilled shrimp to add some protein and extra nutrition. Gazpacho is traditionally an appetizer; this would be great as the starting course for any variety of kabobs, grilled steak, or any kind of fresh fish to keep up the Mediterranean theme.

Shrimp And Gazpacho Bowls Recipe

SERVES: 4 PREP: 20 min. COOK: 8 min.

Ingredients

• 1 lb or 8 large shrimp, peeled and deveined
• 4 cups tomato juice
• 1 avocado, chopped
• 1 cucumber, peeled and chopped
• 1 bell pepper, chopped
• ½ red onion, minced
• 1⁄2 bunch fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 1 lime, quartered
• Sea salt and freshly ground black pepper

Preparation

1. In a large bowl, combine the tomato juice, lime juice, avocado, cucumber, bell pepper, and salt and pepper to taste.
2. Give the soup a gentle stir and refrigerate until cold.
3. Preheat a grill to medium-high heat.
4. Season the shrimp to taste and grill for 3 to 4 minutes per side.
5. Fill four bowls with the cold gazpacho soup, and top each bowl with grilled shrimp and fresh cilantro.

📖 Recipe

Shrimp And Gazpacho Bowls Recipe

Who says soup is a cold-weather food? This chilled soup is the perfect appetizer for anything on the grill.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 28 minutes mins

Course Appetizer

Cuisine American

Servings 4 people

Calories 246 kcal

Ingredients

  

1x2x3x

• 1 lb or 8 large shrimp peeled and de-veined
• 4 cups tomato juice
• 1 avocado chopped
• 1 cucumber peeled and chopped
• 1 bell pepper chopped
• ½ red onion minced
• 1 ⁄2 bunch fresh cilantro chopped
• 1 tablespoon fresh lime juice
• 1 lime quartered
• Sea salt and freshly ground black pepper

Instructions

 

• In a large bowl, combine the tomato juice, lime juice, avocado, cucumber, bell pepper, and salt and pepper to taste.
  4 cups tomato juice, 1 avocado, 1 cucumber, 1 bell pepper, ½ red onion, 1 tablespoon fresh lime juice, Sea salt and freshly ground black pepper, 1 lime
• Give the soup a gentle stir and refrigerate until cold.
• Preheat a grill to medium-high heat.
• Season the shrimp to taste and grill for 3 to 4 minutes per side.
  1 lb or 8 large shrimp
• Fill four bowls with the cold gazpacho soup, and top each bowl with grilled shrimp and fresh cilantro.
  1 ⁄2 bunch fresh cilantro

Nutrition

Calories: 246kcalCarbohydrates: 21gProtein: 27gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 183mgSodium: 167mgPotassium: 1308mgFiber: 6gSugar: 12gVitamin A: 2197IUVitamin C: 97mgCalcium: 125mgIron: 2mg

Keyword gazpacho, gazpacho bowls, shrimp

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