Photo: John Autry; Styling: Mindi Shapiro Photo by: Photo: John Autry; Styling: Mindi Shapiro

Chunky Gazpacho with Sautéed Shrimp

This chilled soup recipe is filled with fresh ingredients and plated to impress. Serve with homemade pita chips for a low-calorie dinner delight.

Cooking Light AUGUST 2010

  • Yield: 4 servings
  • Total:40 Minutes


  • 1 1/2 cups chilled low-sodium vegetable juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 1/2 pounds red tomatoes, cored, chopped, and divided
  • 1 garlic clove, peeled
  • 1 cup chopped English cucumber, divided
  • 3/4 cup chopped red bell pepper, divided
  • 3 tablespoons chopped fresh basil, divided
  • 1 1/2 tablespoons fresh lemon juice
  • 12 ounces yellow tomatoes, seeded and chopped
  • Cooking spray
  • 1 pound peeled and deveined large shrimp
  • 1/2 cup fat-free Greek-style plain yogurt


1. Place vegetable juice, salt, ground red pepper, half of red tomatoes, and garlic in a blender; process until smooth. Pour pureed tomato mixture into a large bowl. Place the remaining red tomatoes, 2/3 cup cucumber, 1/2 cup bell pepper, 1 tablespoon basil, and lemon juice in blender; process until smooth. Add to pureed tomato mixture in bowl. Stir in remaining 1/3 cup cucumber, 1/4 cup bell pepper, and yellow tomatoes. Cover and chill.

2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; grill 2 minutes on each side or until done. Remove from heat.

3. Ladle about 1 3/4 cups soup into each of 4 bowls; top each serving with 4 ounces shrimp, 2 tablespoons yogurt, and 1 1/2 teaspoons basil.

Nutritional Information

Amount per serving
  • Calories: 178
  • Fat: 1.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 23.8g
  • Carbohydrate: 17.7g
  • Fiber: 4.3g
  • Cholesterol: 168mg
  • Iron: 4.1mg
  • Sodium: 581mg
  • Calcium: 105mg

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Chunky Gazpacho with Sautéed Shrimp recipe