We made the soup without the shrimp and it was just as good on a hot summer day. We just served it with some fresh bread from our local co-op and it was great. Easy to make and delicious!
Chunky Gazpacho with Sautéed Shrimp
TomandPaula Posted: 07/29/10
laurasl Posted: 08/13/10
It was the best gazpacho I've ever had, so much flavor. The chunky vegetables make it seem more like a meal than a soup. I took advantage of the abundance of heirloom tomatoes in season which take all recipes to a higher level. I also sauteed the shrimp in key lime garlic oil instead of spray which gave them more flavor as well. I can't use cooking spray on my pans, anyway, as per the manufacturer. Made a great summer meal!
Crispy Posted: 08/08/10
This is an excellent, refreshing summer soup. It's good without the shrimp, but I like it better with. The sweetness of the shrimp plays well off the acidity of the tomatoes and other ingredients. I think dinner guests would appreciate this tasty soup.
dineindiva Posted: 08/31/10
Nice recipe for a hot day. I like (and drink) vegetable juice everyday so this was more like drinking a large glass with chunks of veggies in it to me than a soup.
HerbLady89 Posted: 01/16/11
I love this recipe. It tastes light and fresh. I have made it two times and did it a little different each time. I did not use yogurt, shrimp, or the extra basil for garnish either time. Both times I used chicken broth instead of vegetable broth just because that is my preference. The first time, I did not use yellow tomatoes, I used regular red ones from my garden. The second time, I used 1 teaspoon dried basil rather than fresh and added 1/4 cup onions. It tasted about the same both times so I would suggest saving some money and using all red tomatoes if you don't mind not having the extra color in your soup. It is perfect for a snack between meals and is a great way to work raw vegetables into your diet.
RCobb1956 Posted: 10/31/13
Love gazpacho in all its variations. Usually use V8 juice, shallots, heirlooms tomatoes, some mixed color peppers, any veggie you like. Chop any veggies you like, add some heat with a light pepper like ancho or some hot sauce, herbs as you like. Made a couple of batches this summer, and ate both myself. Haven't topped them with anything, but one of my favorite cooking magazines typed it with grilled shrimp. Looked wonderful too. Will try this recipe this summer.