Nothing pairs better with warm, sunny days than a refreshing cold soup, and fortunately, there are several Spanish soup recipes you can try and enjoy.
The green gazpacho with shrimp stands out as a delightful option, combining garden-fresh vegetables with savory shrimp for a tempting taste of Spanish cuisine that perfectly complements the summer breeze.
Keep reading this article and you will learn everything there is to know about this recipe; from how to make it from scratch to expert tips for storing, serving, and ingredient substitutions that you can follow.
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Background of the Dish
Andalusia is home to some of the best cold soups you can find, earning this title thanks to its rich culinary tradition, where traditional gazpacho truly shines.
Some of these cold Spanish soups build on a tomato soup base, blending it with other regional ingredients.
Notably, some varieties highlight seafood gazpacho, such as crab gazpacho or green gazpacho with shrimp, which will be the star of this article.
This vibrant and refreshing soup combines the finest green vegetables with high-quality shrimp, transporting you to the coasts of Southern Spain with every bite.
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Things You’ll Need for Green Gazpacho With Shrimp
To make this green gazpacho with shrimp you will need cucumber, avocado, green tomatoes, green onions, green bell peppers, shrimp, water, and olive oil as the main ingredients.
Besides that, a food processor, blender, or immersion blender is needed to reach the perfect consistency.
Ingredients
For the Gazpacho:
- 2 ripe avocados
- 1 large cucumber
- 3 green tomatoes
- 2 green bell peppers
- 3 green onions
- 2 garlic cloves
- 2 cups (480ml) cold water
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh parsley leaves
- 2 tablespoons lime juice
- Salt and pepper to taste
For the Shrimp:
- 500gr large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper to taste
How to Make Green Gazpacho With Shrimp – Step by Step Guide
- To start, wash all the vegetables under cold running water. Peel and pit the avocados, then chop them into chunks. Remove the seeds and stems from the green bell peppers, tomatoes, and cucumber, then chop them into pieces. Chop the green onion into smaller pieces, peel, and mince the garlic cloves.
- Now, grab a blender or food processor and combine the avocados, cucumber, bell peppers, green onions, garlic, cilantro, parsley, lime juice, and water. For the perfect gazpacho and shrimp, add the water little by little (it is easier to fix if you make a mistake).
- After that, blend until the Spanish cold soup reaches a smooth and creamy consistency. If the avocado gazpacho with shrimp is too thick, you can add more water until your Spanish soup gets the desired consistency.
- For the next step in this gazpacho with shrimp recipe, season with salt and pepper to taste. Chill the gazpacho verde in the fridge for at least 30 minutes to allow the flavors to meld.
- In the meantime, place a skillet over medium-high heat, and heat the olive oil. Season the shrimp with salt and pepper, then add them to the skillet.
- Next, cook the shrimp for 3 minutes per side, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
- Then, pour the chilled green gazpacho soup into bowls. Divide the cooked shrimp among the bowls, placing them on top of the cucumber gazpacho with shrimp.
- Finally, you can garnish the cold shrimp soup with diced avocado, fresh cilantro leaves, and lime wedges. Serve immediately and enjoy your refreshing green gazpacho with shrimp.
Substitution of Ingredients
When it comes to adapting one recipe to your preferences, a great idea is to start by taking inspiration from other Spanish soup recipes that have a similar -or different- profile, according to what you are looking for.
For example, you can copy the heirloom tomato gazpacho and use any kind of tomatoes for this recipe (though it may change the green color for a darker one), or the zucchini gazpacho and add that veggie.
Besides that, you can prepare this green gazpacho with shrimp with your favorite kind of seafood, or turn it into a vegetarian dish by using tofu or hard-boiled eggs instead.
This gazpacho with shrimp calls for a lot of green vegetables to achieve its vibrant color.
However, if you don’t mind a different hue, you can modify this shrimp gazpacho recipe by adding red bell peppers, red onions, red tomatoes, carrots, and other colorful vegetables.
Similar to the cucumber avocado gazpacho, the creaminess comes from the avocado, but if you include a dollop of Greek yogurt or sour cream in this recipe for Spanish soup then you will have a super smooth one.
Tips on Serving Green Gazpacho With Shrimp
The green gazpacho with shrimp is commonly served chilled on a hot day for a refreshing starter or as a main dish, in any case, you just have to adapt the size of the portion.
If you want to serve this cold Spanish tomato soup, then plate it in small bowls or soup plates, and you may add other toppings such as bread croutons, toasted nuts, or a slice of your favorite bread.
For a fancier starter, serve the gazpacho soup with shrimp in a martini or champagne glass, and add the shrimp resting on the side of the cup.
Similar to other green gazpacho recipes, you can add an extra kick of flavor while serving it by adding a drizzle of hot sauce, olive oil, or aioli according to the taste that you want it to have.
Were you looking for cold Spanish soups that can be turned into desserts? Then you must check out our sweet cold melon soup and the refreshing watermelon tomato gazpacho.
How to Store Green Gazpacho With Shrimp
We have some amazing news for you: After you finish preparing the delicious green gazpacho with shrimp, you will be able to store it in the fridge to enjoy it later.
Once you finish making the green gazpacho recipe, place the soup in an airtight container, but also cover it with plastic wrap on contact with the top so that it doesn’t form a crust.
Then, take the Spanish cold tomato soup which you can store for up to 2 days, but be sure to stir it and taste it before serving (if the consistency or taste seems off, then it is better to avoid consuming it).
Other delicious Spanish soup recipes that you can prepare and store in your fridge for later are the savory bacon tomato soup, the refreshing cold courgette soup, and the tangy cucumber gazpacho recipe.
Recipe Card: Green Gazpacho With Shrimp
Green Gazpacho With Shrimp Recipe
Nothing pairs better with warm, sunny days than a refreshing cold soup, and fortunately, there are several Spanish recipes you can try and enjoy.
The green gazpacho with shrimp stands out as a delightful option, combining garden-fresh vegetables with savory shrimp for a tempting taste of Spanish cuisine that perfectly complements the summer breeze.
Keep reading this article and you will learn everything there is to know about this recipe; from how to make it from scratch to expert tips for storing, serving, and ingredient substitutions that you can follow.
Ingredients
- 2 ripe avocados
- 1 large cucumber
- 3 green tomatoes
- 2 green bell peppers
- 3 green onions
- 2 garlic cloves
- 2 cups (480ml) cold water
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh parsley leaves
- 2 tablespoons lime juice
- Salt and pepper to taste
For the Shrimp
- 500gr large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Wash all the vegetables thoroughly under cold running water. Peel and pit the avocados, then chop them into chunks. Remove the seeds and stems from the green bell peppers, tomatoes, and cucumber, then chop them into pieces. Chop the green onion into smaller pieces, peel, and mince the garlic cloves.
- In a blender or food processor, combine the avocados, cucumber, bell peppers, green onions, garlic, cilantro, parsley, lime juice, and water. To get the perfect cold Spanish soup, add the water little by little.
- Blend until smooth and creamy. If the shrimp gazpacho is too thick, you can add more water until you reach your desired consistency.
- Season with salt and pepper to taste. Chill the gazpacho green in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Meanwhile, place a skillet over medium-high heat, and heat the olive oil. Season the shrimp with salt and pepper, then add them to the skillet.
- Cook the shrimp for 3 minutes per side, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
- Pour the chilled seafood gazpacho into bowls. Divide the cooked shrimp among the bowls, placing them on top of the green gazpacho.
- Optionally, garnish with diced avocado, fresh cilantro leaves, and lime wedges. Serve immediately and enjoy your refreshing green gazpacho with shrimp.
Notes
To make this a spicy gazpacho with shrimp recipe, you can add ingredients such as paprika, cayenne pepper, jalapeño peppers, serrano peppers, or a dash of hot sauce.
Similar to other Spanish cold soups, like the Spanish cucumber soup or the avocado tomato soup, you can add more texture by topping it with some of the extra avocado or cucumber pieces.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 407Total Fat 15.4gSaturated Fat 3gCholesterol 244mgSodium 357mgCarbohydrates 39.5gFiber 8.8gSugar 8.8gProtein 33.6g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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