Gazpacho with Shrimp

Gazpacho with ShrimpSoup fights hunger because it’s filling and low in calories.

This is the perfect summer/spring soup made in a blender. Fresh and light, gazpacho can be packed for lunch in a thermos, for an impromptu picnic or even for a day on the beach. Add cooked shrimp to round it out for a fast, late-night dinner when you don’t have time to cook.

Serves 4

Gazpacho with Shrimp

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serving Size: 2 cups gazpacho with 1/4 cup shrimp

Calories per serving: 170 calories

Fat per serving: 8g fat (0 g saturated)

Gazpacho with Shrimp


  • Gazpacho
  • 2 pounds tomatoes, quartered
  • 1 cup chopped green or red bell pepper
  • 1 cup chopped cucumber
  • 1/2 cup chopped red onions
  • 1/4 cup whole almonds
  • 2 tablespoons sherry vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 clove of garlic, peeled, cut into half
  • 1/4 teaspoons salt
  • pinch of cayenne
  • Shrimp Topping
  • 1/2 pound medium shrimp, peeled, deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • non-fat cooking spray
  • 1 teaspoon olive oil
  • 1/4 cup fresh cilantro leaves, chopped


  • Combine all ingredients for the gazpacho in a blender or food processor. Blend until smooth and refrigerate until serving.
  • For the optional add-in, sprinkle shrimp with salt and pepper. Coat a large skillet with cooking spray and heat over high heat or heat a grill over high. Cook shrimp 3-4 minutes per side until no longer translucent in the center. Top gazpacho with shrimp and cilantro, serve immediately.

Nutritional Information Per Serving (2 cups gazpacho with 1/4 cup shrimp): 170 calories, 11 g protein, 14 g carbohydrates, 8g fat (0 g saturated), 71 s mg cholesterol, 3 g fiber, 625 mg sodium.

Weight Watchers® Points Plus: 4

Make It A Meal: The recipe featured above goes nicely with Stuffed Mushrooms and Cherry Peppers.

Wine Pairing: Rose or Pinot Blanc

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