Chunky Shrimp Gazpacho

Oxmoor House
Turn a classic chilled gazpacho into a main dish soup with the addition of fresh shrimp.
4 (1 3/4-cup) servings.


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3 cups water
1 pound peeled and deveined medium-size fresh shrimp
1/2 medium-size purple onion
1 small yellow squash
1 medium-size green pepper
3 (14-ounce) cans no-salt-added diced tomatoes
1 teaspoon herbes de Provence or 1/2 teaspoon dried thyme and 1/2 teaspoon dried tarragon
3 tablespoons picante sauce


Prep: 7 Minutes
Chill: 10 Minutes

Bring 3 cups water to a boil in a medium saucepan. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink. Drain and rinse under cold water.

While shrimp cook, chop onion, squash, and pepper; place in a large bowl. Add cooked shrimp, tomatoes, herbs, and picante sauce to vegetable mixture, stirring well. Cover and chill at least 10 minutes.

Created date

August 2009

Nutritional Information

Calories 229
Caloriesfromfat 9 %
Fat 2.2 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.2 g
Carbohydrate 26.3 g
Fiber 2.5 g
Cholesterol 172 mg
Iron 0.0 mg
Sodium 347 mg
Calcium 0.0 mg