RCI-SP.006.0058.001
Shrimp Gazpacho
* Source: bhg.com * Prep: 35 minutes | Chill: 4 to 24 hours * Makes: Six 1½ cup servings
Prep10 min
Cook8 min
Total18 min
Servings4
Difficultyadvanced
Ingredients
- ripe tomatoes8 mediumpeeled, if desired, and chopped (2½ lbs)
- cucumber1 mediumchopped
- green or red sweet pepper1 mediumseeded and chopped
- low-sodium vegetable juice or low-sodium tomato juice¾ cup
- ½ cup
- ¼ cup
- 3 tbsp
- 2 tbsp
- 2 tbsp
- garlic1 cloveminced
- ¼ tsp
- x 8oz pkg frozen1 unitpeeled, cooked small shrimp, thawed
- fat-free dairy sour cream (optional)1 unit
Method
1
Combine peeled and chopped tomatoes, chopped cucumber, seeded and chopped sweet pepper, vegetable juice, clam juice, chopped onion, red wine vinegar, cilantro, olive oil, minced garlic, and ground cumin in a large bowl.
2
Stir the mixture thoroughly to combine all ingredients evenly.
2 minutes
3
Transfer the mixture to a food processor or blender in batches and process until the desired consistency is reached—leave slightly chunky for authentic Spanish gazpacho texture, or purée more smoothly if preferred.
3 minutes
4
Pour the processed gazpacho back into the bowl and stir to combine all batches.
1 minutes
5
Gently fold the thawed frozen shrimp into the gazpacho, distributing them evenly throughout.
2 minutes
6
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until fully chilled.
60 minutes
7
Taste and adjust seasonings as needed, adding more vinegar, salt, or cumin to balance flavors.
2 minutes
8
Divide the chilled gazpacho among four serving bowls, ensuring shrimp are distributed evenly in each portion.
3 minutes
9
Top each bowl with a dollop of fat-free dairy sour cream if desired, and serve immediately while well chilled.