Florida Gazpacho with Shrimp

Cool, refreshing, and bursting with vibrant Florida flavors, this Florida Gazpacho with Shrimp is the ultimate summertime dish. Featuring a medley of ripe tomatoes, crisp cucumbers, and sweet bell peppers, this chilled soup combines fresh produce with zesty lime juice, tangy red wine vinegar, and a hint of heat from optional hot sauce. Grilled shrimp, seasoned to perfection and slightly charred, add a smoky, protein-packed topping that perfectly complements the gazpacho’s bright, herbaceous base. Finished with creamy avocado, fresh cilantro, and a squeeze of lime, this no-cook recipe is as beautiful as it is flavorful. Perfect for light lunches, al fresco dinners, or as an impressive starter, this easy-to-make dish is ready in just 30 minutes and is sure to become a warm-weather favorite.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 pieces large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 4 pieces large tomatoes, diced
• 1 piece English cucumber, peeled and diced
• 1 piece red bell pepper, diced
• 1 piece yellow bell pepper, diced
• 1 piece small red onion, diced
• 2 pieces garlic cloves, minced
• 3 cups tomato juice
• 3 tablespoons fresh lime juice
• 2 tablespoons red wine vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce (optional)
• 0.25 cup fresh cilantro, chopped
• 1 piece avocado, diced (for garnish)
• 4 pieces lime wedges (for serving)

Directions

Step 1

Preheat a grill or stovetop grill pan over medium-high heat.

Step 2

Pat the shrimp dry and toss them with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

Step 3

Grill the shrimp for 2-3 minutes per side, or until they are opaque and slightly charred. Set aside and let cool.

Step 4

In a large mixing bowl, combine the diced tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, and minced garlic.

Step 5

Add the tomato juice, lime juice, red wine vinegar, Worcestershire sauce, and hot sauce (if using) to the vegetables. Stir well.

Step 6

Season the mixture with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir again to combine.

Step 7

Transfer half of the mixture to a blender or food processor and blend until smooth. Then pour the blended mixture back into the bowl with the chunky soup base. Mix well to combine.

Step 8

Cover the bowl and refrigerate the gazpacho for at least 1 hour to allow the flavors to meld.

Step 9

When ready to serve, divide the gazpacho among four bowls. Top each bowl with three grilled shrimp, diced avocado, and a sprinkle of chopped cilantro.

Step 10

Serve with lime wedges on the side for an extra citrusy kick.

Nutrition Facts

Serving size	2627.8 grams (2627.8g)

Amount per serving	% Daily Value*
Calories	1126

Total Fat 55.70g	71%
Saturated Fat 8.40g	42%
Polyunsaturated Fat 2.70g
Cholesterol 340mg	113%
Sodium 4785mg	208%
Total Carbohydrate 114.80g	42%
Dietary Fiber 31.40g	112%
Total Sugars 61.20g
Protein 66.10g	132%

Vitamin D 0IU	0%
Calcium 451mg	35%
Iron 9mg	52%
Potassium 6042mg	129%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.9%

Protein: 21.6%

Carbs: 37.5%