Shrimp-Topped Gazpacho

Shrimp-Topped Gazpacho
This refreshing Spanish soup is one of the best recipes for homegrown tomatoes and cucumbers. The shrimp make a delicious garnish as well as boosting the protein, so you can serve the soup as a main dish.
Makes 4
Prep 10 m
Chill 120 m



  1. 1 of 3 Place tomato quarters in a food processor and pulse 12 times. Remove to a large bowl.
  2. 2 of 3 Place red pepper and cucumber in food processor and pulse 12 times; add to tomato in bowl. Stir in onion, vinegar, garlic, salt and black pepper; let stand 5 minutes.
  3. 3 of 3 Add vegetable juice, 1/2 cup water and hot sauce to vegetables in bowl and refrigerate for at least 2 hours.

To serve:

  1. 1 of 1 Divide soup evenly among 4 bowls; top each with 1 tablespoon sour cream and some of the chopped shrimp
Nutrition Information for Shrimp-Topped Gazpacho
Servings Per Recipe: 4
Per Serving: 5 g Fat, total, 136 mg chol., 21 g pro., 20 g carb., 3 g fiber, 2 g sat. fat, 975 mg sodium, 214 kcal cal.