Refreshing Summer Gazpacho with Shrimp in 15 Minutes

Savor the flavors of summer with this refreshing **summer gazpacho with shrimp**, ready in just 15 minutes. After making this many times, I’ve discovered the trick to keeping it light and creamy. The best part? It’s so fresh and cozy, it’s perfect for summer cookouts. Try it with my **Classic Sweet Potato Casserole with Crunchy Pecan Topping**. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Classic Sweet Potato Casserole with Crunchy Pecan Topping and Burnt Basque Cheesecake Recipe with Creamy Texture.

What You'll Need for Refreshing Summer Gazpacho with Shrimp 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 diced
• 1 green bell pepper, seeded and diced
• 1 small red onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 2 cups tomato juice
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• Salt
• Black pepper
• Smoked paprika
• Red wine vinegar
• Optional: Chopped fresh parsley
• Optional: Diced avocado
• Optional: Crumbled feta cheese

How to Make Refreshing Summer Gazpacho with Shrimp in 15 Minutes

1. Step 1: Cook shrimp in a skillet over medium heat until pink and cooked through. Remove from heat and set aside.
2. Step 2: In a blender, combine cucumber, bell pepper, red onion, garlic, tomato juice, olive oil, red wine vinegar, salt, black pepper, and smoked paprika. Blend until smooth.
3. Step 3: Add cooked shrimp to the blender and pulse until combined but still chunky.
4. Step 4: Chill in the refrigerator for at least 1 hour before serving. Garnish with optional toppings and serve cold.

Storing & Reheating Refreshing Summer Gazpacho with Shrimp in 15 Minutes

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Can be made ahead and chilled for up to 1 day.

Freezing Refreshing Summer Gazpacho with Shrimp in 15 Minutes

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Not necessary, serve cold. Microwave: Not necessary, serve cold.

Recipe Notes

• Chef tip: For a spicy gazpacho, add a diced jalapeño or a pinch of cayenne pepper.
• Best substitution: You can substitute the shrimp for cooked chicken or diced avocado for a vegetarian version.
• Make-ahead: Prepare the gazpacho up to 1 day ahead and store in the refrigerator until ready to serve.
• Scaling: This recipe can easily be doubled or tripled for a crowd.
• Troubleshooting: If the gazpacho is too thick, add a little water or more tomato juice to reach your desired consistency.

Refreshing Summer Gazpacho with Shrimp in 15 Minutes

⏱

Prep

15 mins

🍳

Cook

5 mins

⏳

Total

20 mins

🍽

Serves

4 servings

🥗

Diet

Low Calorie

Ingredients

Main Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cucumber, peeled and diced
• 1 green bell pepper, seeded and diced
• 1 small red onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 2 cups tomato juice
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Seasonings

• Salt
• Black pepper
• Smoked paprika
• Red wine vinegar

Optional Toppings

• Chopped fresh parsley
• Diced avocado
• Crumbled feta cheese

Instructions

1. Step 1: Cook shrimp in a skillet over medium heat until pink and cooked through. Remove from heat and set aside.
2. Step 2: In a blender, combine cucumber, bell pepper, red onion, garlic, tomato juice, olive oil, red wine vinegar, salt, black pepper, and smoked paprika. Blend until smooth.
3. Step 3: Add cooked shrimp to the blender and pulse until combined but still chunky.
4. Step 4: Chill in the refrigerator for at least 1 hour before serving. Garnish with optional toppings and serve cold.

Notes

• Chef tip: For a spicy gazpacho, add a diced jalapeño or a pinch of cayenne pepper.
• Best substitution: You can substitute the shrimp for cooked chicken or diced avocado for a vegetarian version.
• Make-ahead: Prepare the gazpacho up to 1 day ahead and store in the refrigerator until ready to serve.
• Scaling: This recipe can easily be doubled or tripled for a crowd.
• Troubleshooting: If the gazpacho is too thick, add a little water or more tomato juice to reach your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Not necessary, serve cold.
• Microwave reheat: Not necessary, serve cold.
• Make ahead: Can be made ahead and chilled for up to 1 day.

Nutrition Per Serving

• Calories: 220
• Protein: 20g
• Fat: 10g
• Carbs: 15g
• Fiber: 2g
• Sugar: 5g
• Sodium: 1200mg
• 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 in 15 Minutes FAQs

A Warm Final Note

I can’t wait for you to try Refreshing Summer Gazpacho with Shrimp 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!