Best Chunky Shrimp Gazpacho Recipes

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

Ingredients

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

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

Ingredients

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

GRILLED-VEGETABLE GAZPACHO WITH SHRIMP

Grilled-Vegetable Gazpacho with Shrimp image

An Andalusian classic that makes a welcome appetizer, chunky gazpacho made with grilled vegetables is crowned with grilled shrimp. A serrano chile, lime juice, garlic, and cilantro bring plenty of flavor.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 12

Ingredients

1 medium onion, halved crosswise
1 green bell pepper, halved lengthwise
2 yellow bell peppers, halved lengthwise
1 1/2 pounds vine-ripened tomatoes, halved
4 garlic cloves (unpeeled)
1/4 cup olive oil
Coarse salt and freshly ground pepper
1 fresh serrano chile
1 English cucumber, peeled and cut into 1/2-inch cubes
1 pound large shrimp, peeled and deveined
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice, plus lime wedges for garnish (3 to 4 limes total)

Steps:

Heat a grill until medium-hot. Brush vegetables (except the cucumber) and garlic with oil; season with salt and pepper. Wrap garlic in foil. Grill onion, peppers, chile, and garlic, turning once, until soft and charred, 12 to 15 minutes; set aside. Grill tomatoes, turning once, until pale and skins peel, about 6 minutes. Transfer to a food processor; set aside. When cool enough to handle, peel garlic; cut peppers and onion into 1/2-inch pieces. Mince garlic and chile. Transfer all but tomatoes to a large bowl; add cucumber.
Thread shrimp onto skewers. Brush with oil; season with salt and pepper. Grill, turning once, until shrimp are pink and cooked through, 6 to 8 minutes.
Pulse tomatoes until slightly chunky; stir into vegetable mixture. Stir in cilantro, lime juice, shrimp, and 3 teaspoons salt; season with pepper. Garnish servings with lime wedges.

CHUNKY SHRIMP GAZPACHO

Chunky Shrimp Gazpacho image

What a refreshing summertime soup! Fresh and crisp, we could eat this gazpacho every day but especially on a hot summer day. Made with healthy ingredients, you won't feel guilty after eating the whole bowl.

Provided by Roxane R.

Categories Seafood

Time 35m

Number Of Ingredients 18

Ingredients

1/2 lb shrimp (cooked, shelled & deveined)
3 lemon, juice fresh squeezed
1 can(s) tomatoes, canned & diced (28 oz)
1/2 c V-8 juice
1/4 c olive oil
2 tsp red wine vinegar
1 tsp Worcestershire sauce
1 Tbsp tabasco sauce (or more to taste)
1 lime, juice fresh squeezed
1 1/2 tsp salt
1 tsp pepper
1/4 c cilantro, chopped
1 small red onion, chopped
2 stalk(s) celery, chopped
1/2 c green bell pepper, chopped
1/2 c red, yellow or orange bell pepper, chopped
1/2 cucumber, chopped
2 tsp olive oil for stir-frying veggies

Steps:

1. Cover cooked shrimp with lemon juice. Chill while the rest of the gazpacho is being prepared.
2. In a frying pan, over medium heat, lightly stir-fry red onion, celery, and peppers with 2 tsp of olive oil. Make sure veggies are only slightly softened, not over cooked!
3. In a large bowl, combine remaining ingredients.
4. Add stir-fried veggies to tomato-cucumber mixture. Then add shrimp and lemon juice to tomato-cucumber mixture. Stir all ingredients together well. Enjoy!