Refreshing Summer Gazpacho with Shrimp in 15 Minutes

Chill out this summer with our refreshing, 15-minute gazpacho with shrimp. After making this many times, I’ve perfected the balance of flavors. The fresh, cold soup is the perfect summer starter, with juicy shrimp in every bite. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Crock Pot Chicken Parmesan Soup with Tortellini and Easy Baked Stuffed Apples with Oats and Cinnamon.

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 chopped
• 1 green bell pepper, seeded and chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Juice of 1 lime
• Hot sauce, to taste (optional)
• Optional: Chopped cilantro
• Optional: Diced avocado
• Optional: Crumbled feta cheese
• Optional: Sliced jalapeños
• Optional: Sour cream or Greek yogurt

How to Make Refreshing Summer Gazpacho with Shrimp in 15 Minutes

1. Step 1: In a large pot, combine shrimp, cucumber, bell pepper, red onion, garlic, vegetable broth, olive oil, vinegar, sugar, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer for 5 minutes.
2. Step 2: Remove from heat and let the mixture cool for 10 minutes. Add cilantro, parsley, basil, and lime juice. Blend until smooth, using an immersion blender or regular blender. Taste and adjust seasoning if needed.
3. Step 3: Chill the gazpacho in the refrigerator for at least 1 hour. Serve in bowls with your choice of toppings. Enjoy!

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: Yes, make ahead and chill in the refrigerator for at least 1 hour before serving.

Freezing Refreshing Summer Gazpacho with Shrimp in 15 Minutes

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 smoother gazpacho, peel the cucumber before adding it to the pot.
• Best substitution: You can substitute the shrimp for cooked chicken or use canned beans for a vegetarian version.
• Make-ahead: Make ahead and store in the refrigerator for up to 3 days.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If your gazpacho is too thick, thin it out with a little water or additional vegetable broth. If it's too thin, let it chill in the refrigerator for a while to thicken up.

Refreshing Summer Gazpacho with Shrimp in 15 Minutes

⏱

Prep

15 minutes

🍳

Cook

5 minutes

⏳

Total

20 minutes

🍽

Serves

4 servings

🥗

Diet

Gluten Free

Ingredients

Main Ingredients

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

Seasonings

• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Juice of 1 lime
• Hot sauce, to taste (optional)

Optional Toppings

• Chopped cilantro
• Diced avocado
• Crumbled feta cheese
• Sliced jalapeños
• Sour cream or Greek yogurt

Instructions

1. Step 1: In a large pot, combine shrimp, cucumber, bell pepper, red onion, garlic, vegetable broth, olive oil, vinegar, sugar, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer for 5 minutes.
2. Step 2: Remove from heat and let the mixture cool for 10 minutes. Add cilantro, parsley, basil, and lime juice. Blend until smooth, using an immersion blender or regular blender. Taste and adjust seasoning if needed.
3. Step 3: Chill the gazpacho in the refrigerator for at least 1 hour. Serve in bowls with your choice of toppings. Enjoy!

Notes

• Chef tip: For a smoother gazpacho, peel the cucumber before adding it to the pot.
• Best substitution: You can substitute the shrimp for cooked chicken or use canned beans for a vegetarian version.
• Make-ahead: Make ahead and store in the refrigerator for up to 3 days.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If your gazpacho is too thick, thin it out with a little water or additional vegetable broth. If it's too thin, let it chill in the refrigerator for a while to thicken up.

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, as gazpacho is served cold.
• Microwave reheat: Not necessary, as gazpacho is served cold.
• Make ahead: Yes, make ahead and chill in the refrigerator for at least 1 hour before serving.

Nutrition Per Serving

• Calories: 220
• Protein: 22g
• Fat: 8g
• Carbs: 18g
• Fiber: 2g
• Sugar: 4g
• Sodium: 1200mg
• Cholesterol: 180mg
• Sat. Fat: 1g

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!