Prep Time
30 Mins
Yield
4 servings (serving size: 1 cup soup and about 1/3 cup 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.

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Ratings & Reviews

Healthy and delicious!

GenieGirl
June 27, 2015
I added lime juice, worchestshire sauce, and a touch of horse radish. Also rough chopped, one zucchini, one yellow squash, two ribs of celery, and a small bag of baby carrots. Added these to the base along with the shrimp.

Loved it!

gmtaus
June 01, 2015
I made it without onions and loved it! I basically puréed everything including the shrimp and I loved the chunky texture. Next time, I would like to try it with the onions though because I don't like raw onions but think I would if I finely chopped them up with the food processor as I did with everything else. I have been craving this since my honeymoon because Ate gazpacho every day and it did not disappoint. Will definitely make again!

gemmad0g's Review

beezer825
July 19, 2013
first attempt at making gazpacho. Delicious and just as good as my restaurant favorites. Friends agreed. Terrific with the shrimp and avocado relish!! Probably 30 minutes of chop/prep time but well worth it.

sb3386a's Review

DanaHeins
July 14, 2013
N/A

rockyhillgal's Review

gemmad0g
July 10, 2013
Delicious and fresh. Next time, I'll add a little more garlic salt and hot sauce.

RobynLynne's Review

JessicaStacey
July 07, 2013
N/A

beezer825's Review

chrissyd200
June 03, 2013
This gazpacho delicious and refreshing. The relish is outstanding, but then again avocado makes almost anything better. And the shrimp are delicious, making this a healthy, light meal. I have made this with and without jalapeno, good both ways. Will continue to make again and again!

mmmbanya12135's Review

Dana
August 19, 2012
NOTE: I made this recipe AS IS. No changes so it magically becomes a better recipe. What I love about a good gazpacho is that it makes all the vegetables come alive. The shrimp in this was completely distracting. All this tasted like was bland shrimp in a mediocre gazpacho. Barely enough flavor. The only thing I enjoyed was the recipe for the garlic bread. I will be making that again. As for the gazpacho, I will go back to my tried and true recipe.

Hollypop's Review

fairydragonstar
June 29, 2010
This gazpacho was delicious. I added pasta, but will not do that next time. The relish was great on top. Will definitely make this again.

gmtaus's Review

sb3386a
August 30, 2009
This was easy and tasted great! Since frozen cooked small shrimp were on sale, used those - no need to chop! I also left my soup a little chunky, gives it more texture. Needed to add a little more vegetable juice. Even the leftovers were good the next day. The avocado is a great finishing touch. Will definitely make again.