Photo: Becky Luigart-Stayner; Styling: Melanie Clark Photo by: Photo: Becky Luigart-Stayner; Styling: Melanie Clark

Gazpacho with Shrimp and Avocado Relish

Enjoy a cool summer soup with freshly cooked shrimp and a creamy avocado relish for a quick weeknight dinner. The shrimp add protein, making this gazpacho the perfect one-dish meal. Pair with a warm slice of grilled garlic bread, perfect for dipping.

Cooking Light AUGUST 2009

  • Yield: 4 servings (serving size: 1 cup soup and about 1/3 cup relish)
  • Prep time: 30 Minutes


  • Soup:
  • 1 pound peeled and deveined large shrimp
  • 3/4 cup chopped red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons chopped red onion
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • 1 pound plum tomatoes, seeded and chopped
  • 1 medium cucumber, peeled and chopped
  • 1 garlic clove
  • 1 (11.5-ounce) can low-sodium vegetable juice
  • Relish:
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped red onion
  • 1 teaspoon fresh lemon juice
  • 1 ripe peeled avocado, diced


1. To prepare soup, cook shrimp in boiling water 2 minutes or until done. Drain and rinse under cold water; coarsely chop shrimp.

2. Combine 3/4 cup bell pepper and next 9 ingredients (through vegetable juice) in a blender; process until smooth. Stir in shrimp.

3. To prepare relish, combine 1/4 cup bell pepper and remaining ingredients. Top soup with relish.

Grilled garlic bread: heat a grill pan over medium-high heat. Brush 4 (1-ounce) slices French bread with 1 tablespoon olive oil. Add bread to pan; cook 1 1/2 minutes on each side. Rub toast with cut sides of a halved garlic clove.

Nutritional Information

Amount per serving
  • Calories: 250
  • Fat: 9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 26g
  • Carbohydrate: 17.5g
  • Fiber: 6.2g
  • Cholesterol: 172mg
  • Iron: 3.9mg
  • Sodium: 675mg
  • Calcium: 105mg

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Gazpacho with Shrimp and Avocado Relish Recipe