Best 10 Chunky Shrimp Gazpacho Recipes

SHRIMP GAZPACHO

Steps:

• In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

CHUNKY SHRIMP GAZPACHO

Steps:

• 1. Cover cooked shrimp with lemon juice. Chill while the rest of the gazpacho is being prepared.
• 2. In a frying pan, over medium heat, lightly stir-fry red onion, celery, and peppers with 2 tsp of olive oil. Make sure veggies are only slightly softened, not over cooked!
• 3. In a large bowl, combine remaining ingredients.
• 4. Add stir-fried veggies to tomato-cucumber mixture. Then add shrimp and lemon juice to tomato-cucumber mixture. Stir all ingredients together well. Enjoy!

GRILLED SHRIMP GAZPACHO

Steps:

• Preheat grill, grill pan or nonstick pan over medium-high heat. Pour the pico de gallo into a blender and blend until smooth, about 30 seconds. Add the vegetable mix to blender and pulse until well chopped. Pour the mixture in a bowl and season with salt and pepper, stir and pour the gazpacho into 4 soup bowls.
• Season the shrimp with salt and pepper and grill until warmed through, about 1 minute per side. Place the shrimp evenly over the gazpacho and add cilantro. Serve with fresh lime wedge.

SHRIMP GAZPACHO

Steps:

• In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
• Refrigerate until ready to serve.

CHUNKY GAZPACHO

Steps:

• Combine the tomato juice, tomatoes, cucumbers, scallions, red pepper, jicama, and tomatillos in a large bowl. Remove about 1/4 of the vegetables and place in a blender along with the garlic, lime juice, olive oil, jalepenos, and bread. Blend until smooth. Return the puree to the bowl. Add more tomato juice to thin, if needed. Add the salt, pepper, and a dash of Tabasco. Chill for at least 2 hours. Serve the gazpacho in chilled soup bowls.

GAZPACHO

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

CUCUMBER GAZPACHO WITH SHRIMP AND MELON

Steps:

• In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.
• In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.
• Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.

SHRIMP GAZPACHO

Steps:

• In a large nonstick skillet, heat oil over high heat, swirling to coat bottom of pan. Season shrimp with salt and pepper. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining shrimp (reduce heat if browning too quickly).
• In a food processor, combine tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper.
• To serve, divide tomato mixture among bowls; top with shrimp and remaining roasted peppers.

CHUNKY GAZPACHO

Steps:

• Puree first 4 ingredients in processor. Combine 1/2 cup tomatoes, 1/2 cup cucumber and 1/2 cup green pepper in small bowl and reserve. Add cilantro, tomato paste and remaining tomatoes, cucumber and green pepper to processor. Blend until chunky puree forms. Season to taste with hot pepper sauce, salt and pepper. Thin with tomato juice if desired. Transfer gazpacho to large bowl. Cover soup and reserved vegetables separately; refrigerate until well chilled, at least 1 hour and up to 6 hours.
• Ladle gazpacho into bowls. Serve, passing reserved vegetables separately.