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Overhead view of a bowl of tomato gazpacho topped with shrimp, sliced tomatoes and chives on a wood surface.

Gazpacho with Shrimp

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This creamy Tomato Gazpacho is served with luscious shrimp and crusty bread to make a refreshing, well-rounded summer meal.




  • 2 pounds large, ripe red tomatoes, preferably heirloom or beefsteak tomatoes
  • 1/2 medium shallot, roughly chopped, or 2 tablespoons of any onion of your choice
  • 1 clove of garlic, crushed in garlic press
  • 3/4 cup peeled and chopped cucumber 
  • 1 medium red bell pepper, stems and seeds removed, chopped into chunks
  • 1/2 cup white bakery bread, crust removed, chopped into large chunks
  • 6 tablespoons extra virgin olive oil
  • 2 to 3 tablespoons sherry or red wine vinegar
  • Kosher salt and fresh cracked pepper


  • 1 pound shrimp, peeled and deveined, tail attached if desired
  • 1/4 cup extra virgin olive oil, divided
  • 1 cup cherry or grape heirloom tomatoes, halved
  • 2 tablespoons chopped chives
  • Kosher salt and fresh cracked pepper
  • Crusty bread, for serving


  1. Blanch and peel tomatoes (optional): Heat a large pot of water to a boil. Use a pairing knife to score an ‘x’ on the bottom of each tomato. Place ice and cold water in a large bowl. Blanch tomatoes for 15-60 seconds in boiling water or until peel starts to pull away. Shock in ice water. When cool, remove from water, pat dry and remove skin. Chop in large chunks.
  2. Blend: Add tomatoes, pepper, cucumber, shallot, garlic and bread to a blender, and process until smooth. Stream in olive oil while blending until emulsified.
  3. Season and Chill: Add salt and 1 tablespoon of vinegar. Taste and add more salt and vinegar, as desired. Eat soup right away, or chill for at least 1-2 hours for optimal results. 
  4. Cook shrimp: Heat a skillet over medium heat. Add 2 tablespoons of oil, followed by shrimp. Season with salt and pepper and sauté until just cooked through, about 3 minutes. Transfer to a plate.
  5. Prepare topping: Place halved cherry tomatoes in a bowl, season with salt and stir in 2 tablespoons of olive oil. 
  6. Serve: Ladle soup into bowls. Top with a couple shrimp, tomatoes, chives and fresh cracked pepper. Serve with remaining shrimp and crusty bread for dunking. Enjoy.


  • 2 pounds is about 4 very large heirloom tomatoes or 5 beefsteak tomatoes.
  • 3/4 cup chopped cucumber is about 5 ounces. I usually use an English cucumber. Scoop out the seeds if you’re using a standard cucumber.
  • You need about 1 ounce of bread. I often use sourdough or Italian bread from the bakery section of my grocery store.
  • 1 cup of cherry tomatoes is about 5 ounces
  • For a smoother gazpacho with less bitterness, remove the seeds of the tomatoes before placing them in the blender.
  • Prep Time: 55 minutes
  • Cook Time: 5 minutes
  • Category: Soup
  • Method: Blend
  • Cuisine: Spanish


  • Serving Size: 4 oz shrimp + 1/4 of soup
  • Calories: 490
  • Sugar: 10g
  • Sodium: 190mg
  • Fat: 37g
  • Saturated Fat: 5g
  • Unsaturated Fat: 32g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 26g
  • Cholesterol: 180mg