clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Gazpacho with Shrimp

  • Author: Sabrina Russo
  • Prep Time: 55 minutes
  • Cook Time: 5 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Low Calorie


Gazpacho is just the right dish to take advantage of beautiful summer tomatoes. I like to top mine with shrimp and serve it with bread for a hearty meal.




  • 2 lb ripe tomatoes, preferably large red heirlooms with few seeds
  • ½ medium shallot, diced
  • 1 garlic clove, crushed
  • 5 oz English cucumber, peeled and deseeded, chopped into chunks
  • 1 medium red bell pepper, deseeded, chopped into chunks
  • 1 oz stale bread*
  • 2 tbsp extra virgin olive oil
  • 2 tbsp sherry or red wine vinegar, divided
  • Kosher salt


  • 1 lb shrimp, peeled and deveined, tail attached if desired
  • 1 tbsp extra virgin olive oil, plus more for drizzling
  • 6 oz cherry or grape heirloom tomatoes, chopped
  • Chives, chopped, as needed
  • Kosher salt and fresh cracked pepper
  • Crusty bread, for serving


  1. Blanch tomatoes: Bring a large pot of water to a boil. Set up an ice water bath. Score the bottom of the tomatoes with an “x”. Lower into boiling water for 10-15 seconds.** Transfer to ice water bath.
  2. Peel & cut tomatoes: When cool, dry tomatoes. Peel and discard skins. Slice in half and remove seeds. Save for another use, if desired. Cut tomatoes into large chunks.
  3. Prep shallot & garlic: Add shallot and garlic to a small bowl with 1 tablespoon of vinegar. Allow to sit for about 15 minutes to mellow out the flavor.
  4. Blend soup: Add tomatoes, shallot, garlic, cucumber and red bell pepper to a blender. Pulse until roughly chopped and somewhat liquid. Add bread and allow to sit for 15 minutes to soften and absorb juices. Add oil, remaining tablespoon of vinegar and salt and blend until smooth. Taste and adjust seasoning, if needed.
  5. Strain: Strain through a sieve and refrigerate. If using a Vitamix, you will not need to strain the soup.***
  6. Cook shrimp: Heat a skillet over medium heat. Add oil, followed by shrimp. Season with salt and pepper and sauté until just cooked through, about 3 minutes.
  7. Serve: Ladle soup into bowls. Top with a couple shrimp, chopped tomatoes, chives, a drizzle of oil and sprinkling of pepper. Serve with remaining shrimp and crusty bread for dunking. Enjoy.


  • If you don’t have stale bread, you can place fresh bread uncovered into a 300°F oven until somewhat dried out but not colored, about 10 minutes or so. Any crustless white bread works well.
  • Test one tomato to see if the skin peels easily after blanching for 10 seconds. If not, blanch all tomatoes for an additional 10 seconds, as needed.
  • If using a Vitamix, I also suggest only adding half the bread to start. It will be thicker without straining it, so you might not need all the bread to achieve a nice consistency.
  • Category: Soup
  • Method: Blend
  • Cuisine: Spanish


  • Serving Size: 4 oz shrimp + 1/4 soup
  • Calories: 275
  • Sugar: 9.7 g
  • Sodium: 187.7 mg
  • Fat: 12.1 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 17.9 g
  • Fiber: 2.4 g
  • Protein: 25.9 g

Keywords: gazpacho, easy gazpacho, tomato gazpacho, gazpacho with shrimp