This quick recipe for easy shrimp gazpacho is a perfect summer lunch or light supper when you want a cool, refreshing and delicious soup.
I am a big old soup lover, and just because we are getting into the lazy hazy days of summer, that doesn’t mean I am giving up my beloved soup. Nope, I’m just going to divert to cool and refreshing soups that are just the ticket for warm summer evenings. Chilled hummus soup. Avocado vichyssoise. And my current favorite, which is this scrumptious and easy shrimp gazpacho. It comes together in less than 15 minutes, and is chock-full of good and good for you summer veggies.
So, ready to cook down with my new favorite summertime soup supper? Let’s make it!
Start by simmering up the shrimp in some boiling water seasoned with Old Bay, which is my very favorite seafood seasoning. When you drain them, you want to pop them into a bowl filled with ice water, both to stop them from cooking and to cool them down. This recipe is all about the COOL.This quick recipe for easy shrimp gazpacho is a perfect summer lunch or light supper when you want a cool, refreshing and delicious soup. #recipeClick To TweetNext, take out your trusty blender (here is my beloved blender) and drop in some tomatoes, some cucumber, some sweet onion and a few other things that I know you have in your pantry right this minute. Push the button and let things rip until you have a lovely gazpacho puree.
Now you are at a crossroads. You can either put the shrimp and the soup into the fridge to get really cool, or you can serve it right this minute at room temperature. I’ve done it both ways, and I promise both are divine. One way or the other, you are going to divide the soup among bowls and top it with those cooled down shrimp and a little cheery chopped parsley.
I like to do a drizzle of olive oil on the top for good measure, because I am fancy that way. Hope you love this easy peasy summertime treat – what’s your favorite summertime soup? Tell me in the comments!Print
- 1 pound shrimp, peeled and deveined
- 1 tablespoon Old Bay seasoning
- 2 large tomatoes (heirlooms if you can get ’em), chopped
- 1 cucumber, peeled and chopped
- 1/2 sweet onion, peeled and chopped
- 1/2 cup parsley, plus extra for garnish
- 1/2 cup olive oil, plus extra for drizzling
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Bring a medium pot of water to a boil and add shrimp and Old Bay. Simmer until shrimp are pink and cooked through, about 3-5 minutes. Drain and cool the shrimp in ice water.
- Put tomatoes, cucumber, onion, parsley, olive oil, vinegar, salt and pepper into a blender and puree until smooth.
- At this point you can pop it in the fridge to cool it down, or you can serve it at room temperature. When you are ready to serve it up, divide the soup among bowls, garnish with the shrimp and some chopped parsley, drizzle with a little olive oil and serve!
I like to get smaller shrimp and put them into the soup whole, but if you prefer larger shrimp you can cut them into bite-sized pieces before adding to the soup for easier eating!