Gazpacho and Shrimp

This shrimp Gazpacho has a kick and a crunch.


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Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 lb Tomatoes - vine ripe, roughly chopped
  • 2 Cucumbers - large, chopped (set aside 2 tablespoons for garnish)
  • 2 Red peppers - seeded, chopped (set aside 2 tablespoons for garnish)
  • 1 1/2 cups Tomato juice - (or low sodium V-8)
  • 2 Scallions - chopped
  • 1 Jalapeno pepper - chopped (Like less spice, remove most of the seeds and white membrane)
  • 1 clove Garlic - chopped
  • 1 tbsp Dr. Sears' Zone Extra Virgin Olive Oil
  • 1/4 cup Red wine vinegar
  • 1/2 tsp Ground cumin
  • 1 tbsp Fresh-squeezed lemon juice - 1/2 lemon
  • Salt and pepper - to taste
  • 8 oz Cooked shrimp
  • 1/4 cup Fresh basil - thin sliced (or cilantro)
Calories 345cal
Total Fat 10g
Carbohydrates 32g
Fiber 6g
Protein 32g


  1. Place tomatoes, cucumbers, and red peppers in a food processor or blender; add in tomato juice, scallions, Jalapeno pepper, garlic, olive oil, vinegar, cumin, lemon juice, salt and pepper to taste.
  2. Do not puree completely. The soup should have a little crunch. If you blend too long, you’ll have a bowl of foam!
  3. Place chunky pureed soup in a serving bowl or pitcher and chill before serving.
  4. Just before serving drop in the shrimp which have had the shells removed.
  5. Garnish with 1/4 cup thinly sliced fresh basil leaves or cilantro or a few tablespoons of minced cucumbers and red peppers.