Shrimp-Topped Gazpacho

This refreshing Spanish soup is one of the best recipes for homegrown tomatoes and cucumbers. The shrimp make a delicious garnish as well as boosting the protein, so you can serve the soup as a main dish.

Shrimp-Topped Gazpacho
Servings: 4 Prep 10 mins Chill 2 hrs


  • 2 large ripe tomatoes, cored and quartered
  • 1 sweet red pepper, cut into 1-inch pieces
  • 1 cucumber, seeded and cut into 1-inch pieces
  • 1/2 small sweet onion (such as Vidalia), finely chopped (about 1/3 cup)
  • 1/2 cup sherry vinegar
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 1/2 cups spicy vegetable juice
  • 1/4 teaspoon hot pepper sauce
  • 1/4 cup sour cream
  • 12 cooked shrimp, cut into pieces

Make It

1. Place tomato quarters in a food processor and pulse 12 times. Remove to a large bowl.

2. Place red pepper and cucumber in food processor and pulse 12 times; add to tomato in bowl. Stir in onion, vinegar, garlic, salt and black pepper; let stand 5 minutes.

3. Add vegetable juice, 1/2 cup water and hot sauce to vegetables in bowl and refrigerate for at least 2 hours.

To serve:

4. Divide soup evenly among 4 bowls; top each with 1 tablespoon sour cream and some of the chopped shrimp

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 214, Fat, total (g): 5, chol. (mg): 136, sat. fat (g): 2, carb. (g): 20, fiber (g): 3, pro. (g): 21, sodium (mg): 975, Percent Daily Values are based on a 2,000 calorie diet.