Gazpacho with Shrimp for Style Me Pretty Living

Gazpacho with Shrimp Audrey'sInspired by our trip to Spain, I created this summery gazpacho for Style Me Pretty Living. With lots of tomatoes, cucumbers and peppers being delivered by my CSA, I decided to recreate this iconic cold soup, but with shrimp like I had at a tapas restaurant. This is the perfect summer meal – it comes together in minutes and the shrimp add protein and bulk to your lunch. Serve it with crusty bread and you’ll have a great family dinner or a fancy party appetizer! Enjoy!

Gazpacho with Shrimp for Style Me Pretty Living

Prep Time: 15 minutes

Total Time: 45 minutes

Yield: serves 2


  • 2 large tomatoes, cut into chunks
  • 1 cucumber, peeled, seeded, and chopped (about 4 inches in size)
  • 1/2 yellow, orange or red bell pepper, seeded and chopped
  • 1 garlic clove, finely minced
  • 1 teaspoon chardonnay vinegar
  • 2 tablespoon extra-virgin olive oil, plus more for serving
  • Coarse salt and ground pepper
  • 1 teaspoon ground chipotle chili (optional)
  • 6 large shrimp, steamed, sauteed or grilled - peeled


  1. In a blender, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegar, and oil and season with salt, pepper and chili. Pulse until mostly smooth.
  2. Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Before serving, chop 4 shrimp into small pieces. Garnish soup with chopped shrimp, a drizzle of olive oil and add one shrimp on each bowl as a garnish.


The quality of your ingredients really make a difference here. Try to use the freshest produce you can find and use the best quality vinegar and olive oil you can afford.


Gazpacho with Shrimp Audrey's

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