Imagine a culinary escape that transports you to the sun-drenched coastlines of Spain with just one spoonful - our Avocado Gazpacho with Shrimp is not just a recipe, it's a cool, creamy adventure waiting to revolutionize your summer dining! This isn't your ordinary soup; it's a vibrant, no-cook marvel that combines the luxurious creaminess of ripe avocados with the zesty punch of fresh vegetables and succulent shrimp. Perfect for those sweltering days when turning on the stove feels like a culinary crime, this gazpacho promises to be your new go-to dish that's as Instagram-worthy as it is delicious.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 2 ripe avocados
- 1 cucumber, peeled and diced
- 1 bell pepper, diced
- 2 cups tomato juice
- 2 tablespoons lime juice
- Salt and pepper to taste
- 1 pound shrimp, cooked and peeled
- Fresh cilantro for garnish
Instructions
- Prepare the vegetables by peeling and finely dicing the cucumber and bell pepper. Set aside in a separate bowl.
- Cut the ripe avocados in half, remove the pit, and scoop the flesh into a large blender or food processor.
- Add tomato juice, lime juice, diced cucumber, and bell pepper to the blender with the avocado. Season with salt and pepper.
- Blend the mixture until smooth and creamy, ensuring no large chunks remain. The consistency should be silky and uniform.
- Taste the gazpacho and adjust seasoning as needed, adding more salt, pepper, or lime juice to enhance the flavor profile.
- Cover the gazpacho and refrigerate for at least 30 minutes to chill and allow flavors to meld together.
- While the gazpacho is chilling, prepare the shrimp if not already cooked. Ensure they are peeled and deveined.
- When ready to serve, pour the chilled gazpacho into shallow serving bowls.
- Top each bowl with cooked shrimp and garnish with freshly chopped cilantro.
- Serve immediately, enjoying the cool, refreshing soup with the succulent shrimp.
Tips
- Choose perfectly ripe avocados - they should yield to gentle pressure but not be mushy.
- Chill your ingredients beforehand for an extra-refreshing result.
- Use fresh lime juice for the brightest flavor - bottled just won't compare.
- For a silkier texture, strain the gazpacho through a fine-mesh sieve.
- If the gazpacho is too thick, thin it with a little extra tomato juice or water.
- For an elegant presentation, use cooked, chilled shrimp and arrange them artfully on top.
- Make the gazpacho a few hours ahead to let the flavors develop and meld together.
- Serve in chilled bowls for an extra touch of sophistication.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 25g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 180mg
