This is a ten-minute Speedy Gazpacho with shrimp is a dump-it-in-the-blender and you got a great soup in seconds!
When I discovered gazpacho as a kid it blew my mind…cold soup was actually a thing?! I certainly couldn’t believe anyone would be into it. But, perhaps that’s because I grew up in Ireland, where a lot of cold weather doesn’t really lend itself to cold soup. It just doesn’t go.
Now living in California, I get it! Gazpacho is just so refreshing on a hot day, and it also just seems super classy. I wanted to create a gazpacho recipe that was quick and easy, and, honestly, you certainly couldn’t get much quicker and easier than this. The only time consuming part is waiting for it to chill in the fridge, in fact. I obviously suggest you use that time to have an aperitif…!
A bit about Gazpacho…
- Gazpacho originated from Andalusia, Spain. It’s really no wonder it comes from there, as Andalusia is undoubtedly hot…
- There are lots of variations on gazpacho, including a Portuguese version which is generally served with sardines
- The dish has history! It is mentioned in Greek and Roman literature…although two of the main modern ingredients (tomatoes and green peppers) only arrived in Spain in the 16th century.
How and When to Serve Gazpacho…
- Gazpacho is most often served as a starter, but it can be served on its own, or alongside a main course
- It is obviously an ideal dish for hot weather!
- Although gazpacho is sometimes served in little glasses (always too small for me…lol!), this version is better served in bowls so you can easily place the shrimp on top
- Because of the shrimp, you don’t really need anything alongside this gazpacho, however you can have some nice toasted bread with it if you like.
- Obviously if you don’t serve the shrimp here you have a vegetarian version. In that case, you might want the bread!
So, ok guys! If you make this Speedy Gazpacho with Shrimp, please leave a comment and additionally give this recipe a share! I love to hear from all of you, and I surely always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Instagram or Tik Tok! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!
Fancy soup but just need something hot? Check out my Chicken Noodle Soup recipe.
Speedy Gazpacho with shrimp
This is a ten-minute Speedy Gazpacho with shrimp is a dump it in the blender and you got a great soup in seconds!
Ingredients
1 English Cucumber, peeled and chopped
1 Fresno chile, top and seeds removed
1 red bell pepper, roughly chopped
1/4 cup extra virgin olive oil
2 cloves garlic
1/2 red onion, peeled and roughly chopped
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 32oz can San Marzano tomatoes
1/4 cup sherry vinegar
8 shrimp, peeled and deveined
1 teaspoon olive oil
1 teaspoon lemon juice
Instructions
- Prepare all ingredients and place cucumber, chile, red bell pepper, extra virgin olive oil, garlic, red onion, tomatoes, salt, and pepper and blend all ingredients together for about 1 minute. Stir in Sherry vinegar and let cool in the fridge for at least 1 hour.
- Heat a non-stick skillet over medium-high heat with a teaspoon of olive oil, season shrimp with salt and pepper and lemon juice, toss. Cook shrimp for about 2 minutes each side.
- Pour gazpacho into bowls and top with two shrimp each.
