Spicy Gazpacho with Grilled Shrimp

Spicy Gazpacho with Grilled Shrimp
Robin Miller
  • Yield: 6 cups
  • Prep: 1 hr 15 mins
  • Cook: 3 mins


6cups chopped fresh tomatoes
1 green bell pepper, seeded and chopped
1cup chopped cucumber, preferably seedless/English cucumber
1cup chopped celery
1/2cup chopped red onion
2-3tablespoons fresh parsley leaves
1clove garlic, minced
1tablespoon olive oil
1teaspoon cider vinegar
1teaspoon honey
1/2teaspoon hot sauce, or more or less as desired
Salt and freshly ground black pepper
Cooking spray
16 extra large shrimp


1. In the bowl of a food processor fitted with the metal blade, combine the tomatoes, bell pepper, cucumber, celery, onion, parsley, garlic, oil, vinegar, honey, and hot sauce. Process until blended and until you reach the desired consistency (chunky or smooth). Season to taste with salt and pepper.

2. Transfer the gazpacho to a non-reactive bowl (preferably glass) and refrigerate for at least 1 hour, and up to 24 hours.

3. Just before serving, coat a stove-top grill pan or griddle with cooking spray and preheat to medium-high. Add the shrimp and cook for 2 to 3 minutes per side, until opaque and cooked through, seasoning with salt and pepper as you go.

4. Ladle the chilled gazpacho into bowls and top with the shrimp (or arrange the shrimp on the rim of the bowl).

Nutritional Info *per serving

  • Calories 86
  • Fat 3g
  • Cholesterol 24mg
  • Sodium 145mg
  • Carbohydrate 11g
  • Fiber 3g
  • Sugars 7g
  • Protein 5g