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Aromatic gazpacho with shrimps

Author
Cookinero 22 Apr 2025
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Aromatic gazpacho with shrimps

Gazpacho soup is a national dish of Spanish cuisine. It is presented in many variations: warm, cold, red, green, with mayonnaise, with bread, with meat. The dish originated in the south, in Andalusia, the hottest place in Spain. No menu there is complete without this soup.

How to cook Aromatic gazpacho with shrimps

Step 1

Aromatic gazpacho with shrimps

Heat olive oil in a frying pan. Salt and pepper medium-sized shrimp and put half of them in the frying pan, fry for 3-4 minutes at high heat (if you cook at a lower heat, fry a little longer). Do the same with the other half.

Step 2

Aromatic gazpacho with shrimps

Using a blender, chop the tomatoes, cucumber, garlic, onion and half of the pepper. Add tomato juice and vinegar to the bowl and mix until smooth. Add salt and pepper to taste.

Aromatic gazpacho with shrimps - FAQ About Ingredients, Baking Time and Storage

Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before seasoning and frying to avoid excess moisture.
You can blend fresh tomatoes with a bit of water to create a substitute for tomato juice, or use vegetable broth for a different flavor profile.
The gazpacho will keep in the fridge for up to 2-3 days. Store it in an airtight container to maintain freshness.
Absolutely! Simply omit the shrimp and consider adding grilled zucchini or avocado for a satisfying vegetarian alternative.
Add a pinch of cayenne pepper, a chopped jalapeño, or a dash of hot sauce to the blender for extra heat.
Yes, but it's best to freeze just the soup base (without shrimp) as the texture of the shrimp may change. Thaw in the fridge overnight and add freshly cooked shrimp when serving.
Garnish with fresh herbs like cilantro or basil, a drizzle of olive oil, or a sprinkle of crumbled feta cheese for extra flavor and texture.
Reduce the amount of tomato juice and add more cucumber or use a low-sugar vegetable broth to lower the carb content.
Yes, the gazpacho base can be made a day ahead. Store it in the fridge and add the freshly cooked shrimp just before serving for the best texture.

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