Grilled Shrimp Gazpacho Recipe

Name: Grilled Shrimp Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, chopped; 1/2 yellow bell pepper, cut into pieces; 1/2 red bell pepper, cut into pieces; 1/2 English cucumber, cut into pieces; 1/2 small sweet onion, cut into pieces; 1/4 cup loosely packed fresh basil; 1 tablespoon seafood seasoning; 3 tablespoons fresh lemon juice; 3 yellow tomatoes, seeded and cut into pieces; 1 pound large shrimp, peeled and deveined; 1 tablespoon olive oil; Salt; Freshly ground black pepper

Servings: persons

1 garlic clove, chopped
1/2 yellow bell pepper, cut into pieces
1/2 red bell pepper, cut into pieces
1/2 English cucumber, cut into pieces
1/2 small sweet onion, cut into pieces
1/4 cup loosely packed fresh basil
1 tablespoon seafood seasoning
3 tablespoons fresh lemon juice
3 yellow tomatoes, seeded and cut into pieces
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
Salt
Freshly ground black pepper

1
Combine garlic and next 7 ingredients in a food processor; pulse until finely chopped. Transfer to a large bowl. Add tomatoes to food processor, and process until almost smooth. Stir tomatoes into vegetable mixture. Cover and chill until ready to serve.
2
Toss shrimp in olive oil, and sprinkle with salt and pepper. Grill over medium-high heat 3 to 5 minutes or until done. Pour soup into bowls; top with shrimp.
3
Pour: The affordable Chilean Casillero del Diablo Sauvignon Blanc makes a balanced companion to almost any seafood appetizer--and such a nice aperitif you may need an extra bottle for the meal.
4
Another complement to light fare is San Angelo Pinot Grigio from Italy. If you're in the mood to experiment, try Stonehaven Winemakers Selection Riesling from Australia. This dry white exhibits citrus characteristics that pair well with the smoky grilled shrimp.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 garlic clove, chopped, 1/2 yellow bell pepper, cut into pieces, 1/2 red bell pepper, cut into pieces, 1/2 English cucumber, cut into pieces, and more.

Yes, Grilled Shrimp Gazpacho falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Shrimp Gazpacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions