Light, refreshing and low calorie, this tasty shrimp gazpacho can be made ahead to let the flavors meld. If you don’t have fresh tomatoes on hand, tomato juice will work as a substitute.
Gazpacho is one of my favorite summer recipes to make. Full of flavor and refreshing, you can make it as mild or spicy as you like. This recipe features America’s favorite seafood: shrimp, which provides protein, selenium, and vitamin B12, along with a tomato broth full of antioxidant-rich veggies. Keep in mind the sodium content here: one serving of this chilled soup is considered high in sodium. You can reduce the amount of sodium by omitting the salt and Worcestershire sauce, and if you use tomato juice ensure it’s the low sodium version. Otherwise this is a low calorie, nutrient-dense winner on a warm day.
To veganize this recipe, omit the shrimp and add more veggies.
- 4 garlic cloves, minced
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp fresh lemon juice
- 1/2 lb cooked large shrimp, peeled and deveined
- 1 1/2 lbs vine-ripened tomatoes
- 1 cup tomato juice, if needed
- 1 small cucumber, peeled seeded and chopped
- 1/2 red bell pepper, chopped
- 1/2 cup chopped red onion
- 1 small jalapeño pepper, seeded and minced
- 2 tsp balsamic vinegar
- 2 tsp Worcestershire sauce (gluten free if needed)
- 1/2 tsp ground cumin
- 1/2 tsp salt
- Black pepper to taste
- 2 Tbsp fresh basil leaves, cut into a chiffonade
In a medium bowl, combine half of the garlic, 1 tablespoon of the olive oil, the red wine vinegar and the lemon juice. Add the shrimp and toss to combine. Cover and refrigerate for 1 to 2 hours.
Fill a large pot halfway full of water, set over high heat and bring to a boil.
Blanch and peel the tomatoes: With a paring knife, cut an “X” on the bottom of each tomato. Boil the tomatoes for 15 seconds. With a slotted spoon, remove the tomatoes and transfer to an ice bath. Allow to cool until able to handle, about 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. Discard the peel. Place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 2 cups.
In a large bowl, combine the 2 cups tomato juice, cucumber, bell pepper, onion, jalapeño, remaining garlic, remaining 1 Tbsp olive oil, balsamic vinegar, Worcestershire, cumin, salt and black pepper. Transfer about half of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Stir in shrimp mixture. Cover and chill for 2 hours or up to overnight. Serve chilled, garnished with the basil.
Yield: 4 servings
Serving size: 1cup
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD