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Creamy Tomato Gazpacho with Shrimp

Photo: Jennifer Davick; Styling: Linda Hirst

Hands-on time 30 mins
Total time 2 hrs, 30 mins

Makes 4 servings

Top creamy tomato gazpacho with fresh shrimp for a refreshing summer soup. 


  • 3 large tomatoes, chopped (about 1 1/2 pounds)
  • 1 cup chopped peeled English cucumber
  • 1 cup canned cannellini beans, drained and rinsed
  • 1 cup tomato juice
  • 1/4 cup chopped shallot
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1 red bell pepper, chopped
  • 1 large garlic clove
  • 1/3 cup crème fraîche
  • 1 bay leaf
  • 1 lemon wedge
  • 1/2 pound medium shrimp, peeled and deveined
  • Garnish: chopped fresh chives

How to Make It

  1. Place first 11 ingredients in a blender; process until smooth. Add crème fraîche; process until just combined. Pour mixture into a bowl; cover and chill at least 2 hours.

    Slicing and Chopping Tomatoes
  2. Meanwhile, heat a medium saucepan filled halfway with water over high heat; add bay leaf and lemon wedge, and bring to a boil. Add shrimp; boil 1 to 2 minutes or until shrimp are done. Drain shrimp, and let cool completely.

  3. Divide gazpacho evenly among 4 soup bowls; top with cooled shrimp. Garnish, if desired.