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Refreshing Chilled Gazpacho Recipe with Easy Zesty Grilled Shrimp Topping

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A vibrant, chilled gazpacho topped with smoky grilled shrimp, perfect for hot days when you want something light but packed with flavor. This recipe is quick, easy, and a crowd-pleaser with a perfect balance of tangy, fresh, and spicy flavors.

Ingredients

Scale
  • 6 medium ripe tomatoes (about 1.5 lbs / 700 g), core removed and chopped
  • 1 medium cucumber, peeled and diced
  • 1 medium red bell pepper, seeded and chopped
  • ½ medium red onion, finely chopped
  • 2 garlic cloves, minced
  • ¼ cup (60 ml) extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon fresh lemon juice
  • 1 slice day-old rustic bread, crust removed and soaked in water
  • ½ cup (120 ml) cold water, adjust for desired consistency
  • Salt and freshly ground black pepper, to taste
  • 12 large raw shrimp (about 12 oz / 340 g), peeled and deveined
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1 tablespoon fresh lime juice
  • 2 tablespoons olive oil (for marinating shrimp)
  • Salt and pepper, to taste
  • Fresh cilantro or parsley, a handful chopped (optional garnish)

Instructions

  1. Tear the crust off the slice of rustic bread and soak the soft part in cold water for about 5 minutes. Squeeze out excess water gently and set aside.
  2. Roughly chop tomatoes, cucumber, red bell pepper, and red onion.
  3. In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, garlic, soaked bread, olive oil, sherry vinegar, lemon juice, and half of the cold water. Blend until smooth but still slightly textured, about 1-2 minutes. Add more water if a thinner consistency is desired. Season with salt and pepper to taste.
  4. Transfer the soup to a bowl, cover, and refrigerate for at least 1 hour, ideally 2-3 hours.
  5. While the soup chills, toss shrimp in a bowl with olive oil, smoked paprika, cumin, garlic powder, lime juice, salt, and pepper. Mix well and let sit for 15-20 minutes.
  6. Heat grill pan or outdoor grill to medium-high. Grill shrimp for 2-3 minutes per side until pink with grill marks. Remove from heat and set aside.
  7. Ladle chilled gazpacho into bowls or cups, top with grilled shrimp, and garnish with chopped cilantro or parsley if using. Drizzle with olive oil if desired.

Notes

Use ripe tomatoes for best flavor; if out of season, lightly roast tomatoes before blending. Avoid overblending to keep some texture. Add vinegar and lemon juice gradually to balance acidity. Marinate shrimp briefly to avoid ‘cooking’ in lime juice. Grill shrimp hot and fast to keep juicy. Chill gazpacho well for best taste. Optional: add cayenne for heat. Gluten-free by omitting bread or using gluten-free bread.

Nutrition

Keywords: gazpacho, chilled soup, grilled shrimp, summer recipe, easy appetizer, healthy, gluten-free option, light meal

Find it online: https://tastypierecipes.com/refreshing-chilled-gazpacho-recipe-with-easy-zesty-grilled-shrimp-topping/