Best 7 Chunky Shrimp Gazpacho Recipes

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Welcome to the tantalizing world of flavors in a bowl, where we embark on a culinary journey to discover the best recipe for "chunky shrimp gazpacho." This refreshing and vibrant soup is a perfect blend of sweet, savory, and tangy notes that will tantalize your taste buds. Originating from the sun-kissed region of Andalusia, Spain, gazpacho has become a global sensation, captivating food enthusiasts with its simplicity and versatility. In this article, we will unveil the secrets behind crafting the perfect chunky shrimp gazpacho, ensuring that each spoonful bursts with freshness and delight. So, get ready to dive into a symphony of flavors as we guide you through the process of creating this delectable dish.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP GAZPACHO



Shrimp Gazpacho image

This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.

Provided by Dawn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 20m

Yield 12

Number Of Ingredients 10

64 fluid ounces tomato and clam juice cocktail
3 pounds cooked shrimp, peeled and deveined
4 avocados, peeled and chopped
2 cucumbers, cubed
3 large tomatoes, diced
1 red onion, diced
1 bunch cilantro, chopped
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 29.1 g, Cholesterol 221.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 948.4 mg, Sugar 8.7 g

SHRIMP GAZPACHO



Shrimp Gazpacho image

Here's a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

6 cups spicy hot V8 juice
2 cups cold water
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped

Steps:

  • In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 112 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 399mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

CHUNKY GAZPACHO



Chunky Gazpacho image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 14

3 cups tomato juice, plus more if needed
4 ripe tomatoes, seeded and diced
3 pickling cucumbers, peeled, seeded, and diced
4 scallions, sliced
1 red pepper, seeded and diced
1 jicama, peeled and diced
3 tomatillos, husks removed and diced
2 cloves garlic
Juice of 1 lime
1/4 cup extra virgin olive oil
2 jalepenos, seeded and diced
1 slice bread, crusts removed, soaked and squeezed
Sea salt and freshly ground black pepper, to taste
Dash of Tabasco

Steps:

  • Combine the tomato juice, tomatoes, cucumbers, scallions, red pepper, jicama, and tomatillos in a large bowl. Remove about 1/4 of the vegetables and place in a blender along with the garlic, lime juice, olive oil, jalepenos, and bread. Blend until smooth. Return the puree to the bowl. Add more tomato juice to thin, if needed. Add the salt, pepper, and a dash of Tabasco. Chill for at least 2 hours. Serve the gazpacho in chilled soup bowls.

CHUNKY GAZPACHO



Chunky Gazpacho image

A blender is optional for this soup. I take 1/2 of the soup and puree it but leave the rest 'chunky'. As written it will all be chunky. :) This recipe was taken from a 1987 Canadian Living Cookbook. I have been making it ever since and to date I haven't made a gazpacho I like better. Cooking time is chilling time.

Provided by K9 Owned

Categories     Low Protein

Time 22m

Yield 6 serving(s)

Number Of Ingredients 11

3 large ripe tomatoes
1 cucumber
1 garlic clove, minced
1 small green pepper, diced
1 small onion, finely chopped
2 1/2 cups tomato juice
vegetable cocktail, works very well too
3 tablespoons olive oil, can sub vegetable oil
2 tablespoons lemon juice
salt, pepper and hot sauce to taste
garlic-flavored croutons (to garnish)

Steps:

  • Peel, seed and chop tomatoes and cucumber.
  • Place in a large bowl with garlic, green pepper and onion.
  • Combine tomato juice, lemon juice and oil - pour over vegetables.
  • Season to taste with salt, pepper and hot sauce.
  • Cover and chill for at least 1 hour - 2 or 3 is better.
  • Garnish with garlic croutons just before serving.

Nutrition Facts : Calories 109.8, Fat 7.1, SaturatedFat 1, Sodium 279, Carbohydrate 11.8, Fiber 2.2, Sugar 7.8, Protein 2.2

SHRIMP GAZPACHO



Shrimp Gazpacho image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 212 g, Fat 7 g, Fiber 1 g, Protein 25 g

SHRIMP GAZPACHO



Shrimp Gazpacho image

Provided by Mary Baker

Categories     Soup/Stew     Tomato     No-Cook     Low Cal     Shrimp     Cucumber     Chill     Healthy     Bon Appétit     Oklahoma

Yield Serves 6

Number Of Ingredients 14

2 garlic cloves, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2 pound cooked large shrimp, peeled, deveined
3/4 pound large plum tomatoes (about 6), seeded, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 large cucumber, peeled, seeded, chopped
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves, chopped
1 large jalapeño chili, minced
4 1/2 cups tomato juice, chilled
Lemon wedges

Steps:

  • Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours.
  • Combine tomatoes, green and red bell peppers, cucumber, green onions, cilantro and jalapeño in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Ladle soup into bowls. Garnish with lemon wedges and serve.

CUCUMBER GAZPACHO WITH SHRIMP AND MELON



Cucumber Gazpacho with Shrimp and Melon image

Categories     Soup/Stew     Appetizer     Dinner     Lunch     Melon     Shrimp     Cucumber     Spring     Summer     Chill     Healthy     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (first-course) servings

Number Of Ingredients 12

1 3/4 large cucumbers, peeled, seeded, and coarsely chopped (about 3 1/4 cup), plus 1/4 large cucumber, peeled, seeded, and cut into small dice for garnish (about 1/4 cup)
2 scallions (white and green parts), coarsely chopped
1/2 cup (loosely packed) assorted fresh herbs, such as basil, chives, and mint, coarsely chopped, plus ¼ cup finely chopped (for garnish)
1 (1/2-inch) piece fresh ginger, coarsely chopped
1 small clove garlic, coarsely chopped
3 tablespoons extra-virgin olive oil
1/4 cup plain low-fat yogurt
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
1/4 pound large shrimp (31 to 40 count per pound) peeled, cooked, and cut into medium dice (about 8 shrimp)
1/2 cup seedless watermelon or cantaloupe, cut into small dice

Steps:

  • In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.
  • In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.
  • Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.

Tips and Conclusion

To make the best chunky shrimp gazpacho, follow these tips:

  • Use fresh, ripe tomatoes. This is the most important ingredient in the gazpacho, so make sure you use the best tomatoes you can find.
  • Chill the soup before serving. Gazpacho is best served cold, so make sure you chill it for at least 4 hours before serving.
  • Garnish the soup with fresh herbs and vegetables. This will add a pop of color and flavor to the soup.
  • Serve the soup with crusty bread or crackers. This is a great way to soak up all the delicious flavors of the soup.
  • Experiment with different variations of the soup. There are many different ways to make gazpacho, so feel free to experiment with different ingredients and flavors.

Gazpacho is a refreshing, healthy, and delicious soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and flavorful soup, give gazpacho a try.

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