Nourish
Summer Gazpacho with Shrimp
I have been craving summer gazpacho soup lately, and my friend Jenna Beaugh’s recipe hits the spot! Read on to get the recipe and hear from the Eat, Live, Run chef herself.
It’s that time of year again! Time when the sun is shining, the weather is warm, and farmers markets are bursting with beautiful summer produce. I love eating cool food in the summer months when it’s just too hot to bother with turning on the oven. This gazpacho with grilled shrimp has become a real favorite around here.
You can literally make this soup in under 20 minutes, making it a great option for an easy weeknight meal or starter course if you’re entertaining friends. Despite having a short ingredient list, this gazpacho is bursting with flavor—it’s like a big salad in a bowl. I love topping mine with sautéed shrimp for a little extra protein. You could also grill the shrimp if you wish; I might try that next time!
I hope you guys like this chilly soup as much as I do! It’s an easy (and delicious!) way to get in your daily veggies and a nice change from a typical salad.
Summery Gazpacho with Grilled Shrimp
serves 4
Ingredients:
1 cucumber, sliced
1/2 small red onion, chopped
1 bunch fresh parsley, chopped
1 red bell pepper, chopped
1 clove garlic
juice of 1 lime
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 cups tomato juice
1/4 tsp salt
1/8 tsp pepper
16 large raw shrimp, peeled and deveined
A few slices of avocado
Directions:
1. Combine all ingredients (except for shrimp) in a high-speed blender or food processor. Give it a quick whirl until just blended—it’s good to leave some chunks for texture.
2. Taste gazpacho and season with additional salt and pepper to taste. Place in fridge while you prepare the shrimp.
3. Heat up 2 tsp olive oil in a large skillet over medium heat. Once hot, add the shrimp and saute for about 4 minutes, until pink and curled. Be careful, shrimp don’t take very long to cook! Sprinkle shrimp with salt and pepper. Remove from heat.
4. To serve gazpacho, ladle soup into four bowls and top each bowl with 4 shrimp and some avocado.
Love this recipe? Join barre3 Online and get unlimited access to hundreds of whole-foods based recipes created by our favorite chefs.
I have been craving summer gazpacho soup lately, and my friend Jenna Beaugh’s recipe hits the spot! Read on to get the recipe and hear from the Eat, Live, Run chef herself.
It’s that time of year again! Time when the sun is shining, the weather is warm, and farmers markets are bursting with beautiful summer produce. I love eating cool food in the summer months when it’s just too hot to bother with turning on the oven. This gazpacho with grilled shrimp has become a real favorite around here.
You can literally make this soup in under 20 minutes, making it a great option for an easy weeknight meal or starter course if you’re entertaining friends. Despite having a short ingredient list, this gazpacho is bursting with flavor—it’s like a big salad in a bowl. I love topping mine with sautéed shrimp for a little extra protein. You could also grill the shrimp if you wish; I might try that next time!
I hope you guys like this chilly soup as much as I do! It’s an easy (and delicious!) way to get in your daily veggies and a nice change from a typical salad.
Summery Gazpacho with Grilled Shrimp
serves 4
Ingredients:
1 cucumber, sliced
1/2 small red onion, chopped
1 bunch fresh parsley, chopped
1 red bell pepper, chopped
1 clove garlic
juice of 1 lime
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 cups tomato juice
1/4 tsp salt
1/8 tsp pepper
16 large raw shrimp, peeled and deveined
A few slices of avocado
Directions:
1. Combine all ingredients (except for shrimp) in a high-speed blender or food processor. Give it a quick whirl until just blended—it’s good to leave some chunks for texture.
2. Taste gazpacho and season with additional salt and pepper to taste. Place in fridge while you prepare the shrimp.
3. Heat up 2 tsp olive oil in a large skillet over medium heat. Once hot, add the shrimp and saute for about 4 minutes, until pink and curled. Be careful, shrimp don’t take very long to cook! Sprinkle shrimp with salt and pepper. Remove from heat.
4. To serve gazpacho, ladle soup into four bowls and top each bowl with 4 shrimp and some avocado.
Love this recipe? Join barre3 Online and get unlimited access to hundreds of whole-foods based recipes created by our favorite chefs.
