Photo: Jennifer Davick; Styling: Linda Hirst
Hands-on Time
30 Mins
Total Time
2 Hours 30 Mins
Makes 4 servings

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

How to Make It

Step 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.

Step 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.

Step 3

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

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