Gazpacho with Shrimp – Healthy Recipe

There is nothing more pleasing than coming home from a hot summer day and finding out that there’s cold gazpacho for dinner or lunch.

If you don’t know how to make homemade gazpacho, or you don’t even know what it is, don’t worry! you’ve come to the right place.

In this article, you will not only learn how to prepare gazpacho with shrimp, but you’ll also learn more about its history and some key tips to completely customize this Spanish soup recipe.

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Pssst…!!?? You can’t get enough of gazpacho? Have a look at my other posts:

• Vegan gazpacho
• Beet gazpacho
• Spicy gazpacho

Background of the Dish

The gazpacho is a very famous cold soup that has been present in Spanish households since 1600.

You might ask yourself, where is gazpacho from? Well, it was invented in Southern Spain, more specifically in the region called Andalusia.  

The recipe for gazpacho cold soup was created when the trade started between Spain and the colonies from America, around the 15th century.

This is because tomatoes didn’t naturally grow in Europe and were brought here during one of the multiple expeditions of that time.

In this article, I’ll show you the best gazpacho recipe that has some twists that make it different and unique.

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Things You’ll Need for Gazpacho with Shrimp

When you have to cook lunch or dinner in summer or spring, the least that you want is to turn on the stove or the oven.

Thankfully, this easy gazpacho recipe is here to the rescue! you’ll only need a few basic ingredients and some simple kitchen equipment to make it.

The ingredients are super easy to find and also there are hundreds of possible replacements that you can make.

You will need tomato and V8 juice (or tomato juice) as the main ingredients, the others can be easily substituted.

For this Spanish gazpacho, you will need a blender or a food processor to blend every ingredient.

Even though you can make an old-fashioned style chunky gazpacho recipe with big chunks of tomato.

Ingredients

• 6 large plum tomatoes 
• 2 tablespoons olive oil
• 2 tablespoons vinegar
• 2 garlic cloves 
• 2 tablespoons lemon juice
• ½ large cucumber
• 1 red bell pepper
• 1 green bell pepper
• ½ (226g) pound cooked shrimp
• 1 onion
• 4  cups (900g) Spicy V8 sauce
• 1 large jalapeño
• Season with salt and black pepper to taste
• Optional; cilantro leaves, green onions to taste

How to Make Gazpacho with Shrimp – Step by Step Guide

1. To start things off with this easy gazpacho recipe all you have to do is to grab your non-stick pan (or any regular pan greased with oil or butter) and cook the shrimp. Cook for about 3 minutes per side, or until completely cooked. 

2. For the next step grab a bowl and combine minced garlic cloves, olive oil, vinegar, and lemon juice. Add cooked shrimp and mix everything. Place it in the fridge and set it aside for at least half an hour.

3. Meanwhile clean, peel and chop the vegetables. Remove the seeds if necessary. You can chop them however you like since most of them will be processed. 

4. After that grab a blender or food processor and blend all of the ingredients (except for the shrimps and half of the chopped bell peppers). Since this is a Spicy shrimp recipe, it calls for V8 juice instead of tomato juice, but feel free to use the one you like the most.

5. When you’re done blending stir in the shrimps (adding any remaining liquid from the oily mixture). Also, add the rest of the chopped vegetables. Store your shrimp gazpacho in the fridge for at least one hour before consuming it.

Substitution of Ingredients

My favorite thing about making gazpacho is that you can customize it however you like, making changes according to your taste or diet.

So here I will show you some replacements, but keep in mind that you can play with different ingredients.

The substitution that I do more often with this gazpacho recipe, is adding more vegetables or even fruits.

This is ideal for you if you have kids who don’t like eating vegetables, or even if you aren’t a fan of them.

You can add chopped carrots, and my personal favorite, apples, and pears! This might seem weird at first, but it’s a twist that I love for this recipe.

The pear and apple flavors aren’t overpowering, so they just add some extra sweetness and richness to this recipe. 

If you like sweet and savory meals, I encourage you to try the wonderful mango gazpacho from Axarquia, which can be eaten as a dessert or as a regular meal.

Besides that, if you are running low on fresh ingredients, you can also make gazpacho with canned tomatoes. Of course, the gazpacho won’t taste as fresh as the regular one, but it’ll do the trick.

Finally, this recipe calls for a small amount of cucumber, but if you love this vegetable you can make a cucumber gazpacho recipe, where this vegetable shines.

If you liked this recipe but aren’t a fan of cold soup, or it doesn’t go along with the current weather, feel free to try the delicious warm Spanish shrimp soup.

Try the Spanish shrimp cocktail as well, for delicious and simple Spanish tapas with a lot of shrimp.

Tips on Serving Gazpacho with Shrimp

One of the first questions that might arise while thinking about making gazpacho, is what to serve with gazpacho? Here I’ll give you some tips on how you can serve it to impress everyone!

Since this is a spicy gazpacho, I recommend you to serve it with toasted bread to tone down a little bit of the spicy feeling, and also adding some crunchy texture. 

Besides that, you can serve gazpacho as a main course or as an entree, it’s completely up to you!

You should change the amount that you serve though, since thanks to the shrimp, this is a pretty filling cold shrimp soup.

Similar soups you can try are the crab gazpacho or bacalao gazpacho which are delicious summer chilled soups.

How to Store Gazpacho with Shrimp

This shrimp soup recipe is very easy to make, but one of the problems that you might face is how to store it. Thankfully, there are some tricks that you can use to store this soup so that it won’t lose its flavor and freshness.

Since this is a summer soup, it always calls for some time on the fridge, even if you’re eating it the same day.

So all you have to do is to serve it in a bowl covered with plastic wrap or a clean plastic bag. It can last up to 4 days in the fridge.

Apart from that, you can also freeze this soup for up to 30 days and unfreeze it overnight, but I don’t recommend that.

The best part of the gazpacho is that it is a fresh soup, and if you freeze it part of that freshness will go away.

Now if you have to freeze it, you should make the gazpacho and cook the shrimps the same day when you eat it.

Mostly since cooked seafood doesn’t always freeze so well, but don’t worry because if you saw how to make shrimp, then you know how fast it is!

Recipe Card: Gazpacho with Shrimp

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