Photo: Jason Wallis; Styling: Cindy Barr
Serves 4

Sustainable Choice. Choose Pacific white shrimp farmed in fully recirculating systems or inland ponds.

How to Make It

Step 1

Cut 8 grape tomatoes into quarters. Combine quartered tomatoes, 1/4 cup cucumber, 1/4 cup bell pepper, and 1/4 cup onion in a small bowl; set aside.

Step 2

Combine remaining grape tomatoes, remaining 1 1/4 cups cucumber, remaining 3/4 cup bell pepper, remaining 1/2 cup onion, 2 tablespoons oil, vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic cloves, and canned tomatoes in a food processor; pulse until almost smooth or until desired consistency. Refrigerate 25 minutes.

Step 3

Combine remaining 1 tablespoon oil, juice, minced garlic, remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, and shrimp in a medium bowl. Heat a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 3 minutes or until done, stirring occasionally.

Step 4

Place about 1 cup soup into each of 4 bowls. Top each serving with 5 shrimp and 1/4 cup cucumber mixture.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews


February 10, 2016
Honestly, I think I miss the gazpacho gene.  It just reminds me of salsa.  And this was good and unique with the shrimp.  But the family was fairly nonplussed.

sjp0und's Review

August 08, 2014
So easy and was totally delicious on a hot summer evening. Like the others I added just a bit of extra salt before serving but not too much. I'll be making this regularly in the summer from now on.

LyndyLoo's Review

May 22, 2014
WOW! This was amazing! it was 94 degrees today and this hit the spot. My kids loved the shrimp and had it with pasta.Grown ups with the gazpacho and baguette. I did add the zest of one lemon and a tsp of juice to the gazpacho and after it refrigerated for 20 minutes was the bomb.

sharird's Review

September 20, 2013
This was totally delish! The shrimp complimented the gazpacho perfectly. Held up nicely for lunch the next day.

dawnmarie01's Review

August 11, 2013
Delicious and pretty easy to make!!

K9andCat's Review

August 10, 2013
I made the mistake of adding more garlic than the recipe called for - too much. But this was a fabulous dinner!

ryegirl1972's Review

August 05, 2013
Outstanding. I did however add cumin and a bit of cayenne pepper to spice it up a bit. Great recipe and will make it again and again!!!

Stephlap's Review

July 21, 2013
My family loved this. It was so easy to prepare and really refreshing. With most of the ingredients from our was a taste of summer! Will definitely be making again.

cupspinner's Review

July 19, 2013
Wow. This is so quick to prepare. I made the gazpacho as directed and doubled the salt, then, actually, salted a little bit more. It tasted very good, but I wanted a kick so added some sriracha hot sauce to taste. I cooked the shrimp as directed, also adding a tad more salt. This is definitely something to impress company, and w/o the breadcrumbs of a traditional gazpacho, is Gluten Free. I had gluten free bread, toasted, with Manchego Cheese, adapting the Manchego Toasts from the recipe. What a great meal. Thanks, Cooking Light!

Emallon's Review

July 19, 2013
This was great. I forced the soup through a fine meshed strainer to remove the seeds. We really enjoyed this.