Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes

Beat the summer heat with this refreshing summer gazpacho with shrimp, ready in just 15 minutes. After making this many times, I’ve discovered the trick to the perfect balance of flavors. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Parmesan Pesto Roasted Potatoes Recipe and Garlic Roasted Cabbage Steaks with Smoky Spices.

What You'll Need for Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb shrimp, peeled and deveined
• 2 cucumbers, peeled and chopped
• 4 cups vegetable broth
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Optional: Chopped fresh herbs (parsley, cilantro, or chives)
• Optional: Drizzle of olive oil
• Optional: Crusty bread, for serving

How to Make Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes

1. Step 1: In a large pot, heat olive oil over medium heat. Add shrimp and cook until pink and slightly browned, about 2-3 minutes. Remove from heat and set aside.
2. Step 2: In a blender, combine cucumbers, vegetable broth, green bell pepper, red bell pepper, onion, garlic, parsley, lemon juice, salt, black pepper, smoked paprika, and cayenne pepper (if using). Blend until smooth.
3. Step 3: Add the cooked shrimp to the blender and pulse a few times to combine, leaving some shrimp chunks for texture.
4. Step 4: Chill the gazpacho in the refrigerator for at least 1 hour before serving. Taste and adjust seasoning if needed.
5. Step 5: Ladle the gazpacho into bowls and garnish with fresh herbs. Serve with crusty bread on the side.

Storing & Reheating Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Can be made up to 1 day ahead and stored in the refrigerator.

Freezing Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Not necessary, as gazpacho is served chilled. Microwave: Not necessary, as gazpacho is served chilled.

Recipe Notes

• Chef tip: For a spicier gazpacho, add more cayenne pepper or a diced jalapeño pepper to the blender.
• Best substitution: You can substitute the shrimp for cooked chicken or turkey for a different twist on this recipe.
• Make-ahead: This gazpacho is perfect for meal prepping. Make a big batch and store it in the refrigerator for up to 3 days.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your gazpacho is too thick, add more vegetable broth or water to reach your desired consistency.

Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes

⏱

Prep

15 mins

🍳

Cook

0 mins

⏳

Total

15 mins

🍽

Serves

4 servings

🥗

Diet

Low Calorie

Ingredients

Main Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cucumbers, peeled and chopped
• 4 cups vegetable broth
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, chopped

Seasonings

• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)

Optional Toppings

• Chopped fresh herbs (parsley, cilantro, or chives)
• Drizzle of olive oil
• Crusty bread, for serving

Instructions

1. Step 1: In a large pot, heat olive oil over medium heat. Add shrimp and cook until pink and slightly browned, about 2-3 minutes. Remove from heat and set aside.
2. Step 2: In a blender, combine cucumbers, vegetable broth, green bell pepper, red bell pepper, onion, garlic, parsley, lemon juice, salt, black pepper, smoked paprika, and cayenne pepper (if using). Blend until smooth.
3. Step 3: Add the cooked shrimp to the blender and pulse a few times to combine, leaving some shrimp chunks for texture.
4. Step 4: Chill the gazpacho in the refrigerator for at least 1 hour before serving. Taste and adjust seasoning if needed.
5. Step 5: Ladle the gazpacho into bowls and garnish with fresh herbs. Serve with crusty bread on the side.

Notes

• Chef tip: For a spicier gazpacho, add more cayenne pepper or a diced jalapeño pepper to the blender.
• Best substitution: You can substitute the shrimp for cooked chicken or turkey for a different twist on this recipe.
• Make-ahead: This gazpacho is perfect for meal prepping. Make a big batch and store it in the refrigerator for up to 3 days.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your gazpacho is too thick, add more vegetable broth or water to reach your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Not necessary, as gazpacho is served chilled.
• Microwave reheat: Not necessary, as gazpacho is served chilled.
• Make ahead: Can be made up to 1 day ahead and stored in the refrigerator.

Nutrition Per Serving

• Calories: 140
• Protein: 18g
• Fat: 2.5g
• Carbs: 18g
• Fiber: 3g
• Sugar: 7g
• Sodium: 1200mg
• Cholesterol: 170mg
• Sat. Fat: 0.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes FAQs

A Warm Final Note

I can’t wait for you to try Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!