Classic and refreshing Gazpacho is even more delicious made with grilled garden vegetables and served with plump grilled shrimp! This cold soup is so easy to make, and perfect for a light summer lunch or dinner.
Grilled Gazpacho and Shrimp
If your garden is exploding right now, this gazpacho recipe is about to become your new best friend. Made with tomatoes, bell peppers, jalapenos, onion, corn, and more, this cold soup is literally the greatest use of fresh vegetables and herbs, and perfectly refreshing to beat the heat on a hot summer night. It’s super easy to make and then chills for a couple hours. Serve with some seasoned grilled shrimp and you have a fantastic meal.
What is Gazpacho?
Gazpacho is a chilled refreshing soup originating in the Southern Spanish region, usually made with the freshest raw vegetables, and served during the sweltering summer months. Grilling the vegetables is not the authentic thing to do, but it sure makes it more delicious!
Ingredients Needed
These are the ingredients you’ll need for this gazpacho recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Vegetables – Corn on the cob, tomatoes, yellow bell pepper, jalapeño pepper, onion, and fresh garlic.
- Butter – A bit of softened butter is slathered on the corn before grilling.
- Herbs – Italian dried herbs season the corn, while fresh parsley leaves are blended into the soup.
- Olive oil – For richness, flavor, and necessary moisture. Used in the soup and for the shrimp.
- Apple cider vinegar – For a zippy component. I always have apple cider vinegar so that’s usually what I use, but Gazpacho made in Spain traditionally uses Sherry vinegar, if you prefer that instead. Red wine vinegar also works.
- Worcestershire sauce – Adds depth of flavor and balances out the other sweet, savory, and tangy ingredients.
- Shrimp – We season large shrimp and throw them on the grill for a few minutes to serve with the gazpacho for a more complete meal.
- Seasonings – The shrimp are seasoned with sea salt and smoked paprika.
Possible Variations
- Include some bread. I don’t use bread in this recipe, but typically day-old white bread is used in gazpacho, which soaks up the soup and helps thicken it.
- Add in cucumber and/or zucchini. Cucumber is a traditional ingredient in gazpacho, feel free to blend some in. Grilled zucchini would also be good.
- Make it spicy – If you’d like your gazpacho on the spicier side, include the jalapeno seeds and/or add in a pinch of cayenne pepper.
- Skip the grill – Traditional gazpacho doesn’t actually include grilled vegetables, I just make it that way because it adds another layer of flavor. But feel free to just blend all the raw ingredients together and skip the grill, if preferred.
How to Make Grilled Gazpacho
Gazpacho is one of the easiest soups to make! Grilling the veggies first takes the flavor up a few notches.
(Scroll below to the printable recipe card for details and measurements.)
- Prep the corn. Combine butter and dried Italian herbs and slather it on the corn.
- Grill the vegetables. Place corn, tomatoes, peppers, and onion on a hot grill. Cook corn for 10 minutes; tomatoes, peppers, and onion for about 5 until charred; turning everything occasionally.
- Remove skin from peppers and tomatoes. Place peppers in a paper bag for about 10 minutes and allow to steam; remove skin and seeds from peppers and the skin from the tomatoes.
- Remove kernels from corn cob. Transfer corn to a plate to cool and once cool enough to handle, strip kernels off cob.
- Blend the soup. Place the cooked tomatoes, peppers, onions, and corn kernels (reserving some for garnish) in a food processor. Add in the garlic, parsley, olive oil, vinegar, Worcestershire sauce, and salt. Pulse several times until smooth.
- Chill. Place the soup in a covered container and chill in the fridge for several hours.
- Grill the shrimp. Shortly before you’re ready to eat, toss shrimp with olive oil, paprika, and a sprinkle of salt. Thread on skewers and grill over medium-high for 2-3 minutes per side until cooked through.
- Serve. Place soup in bowls topped with a few corn kernels and 2 to 3 shrimp, or in shooter glasses with 1 shrimp. Serve and enjoy!
What to Serve with Gazpacho
Gazpacho is a cold soup and needs to chill for several hours before serving, so plan accordingly. We like to portion the soup into cups or bowls with a few grilled shrimp and garnish with leftover chopped gazpacho ingredients, homemade croutons, fresh herbs, and a drizzle of olive oil. It’s also fun to serve in shooter glasses!
It goes great with some crusty dutch oven bread and watermelon sangria.
Proper Storage
- Make Ahead. This soup actually has to be made ahead to give it ample time to chill. It should sit, covered, in the fridge for at least 3-4 hours before serving.
- Fridge. Transfer any leftover soup to an airtight container and keep stored in the refrigerator for up to 3 days.
- Freezer. Gazpacho freezes very well. And since it’s already chilled, you don’t even need to wait for it to cool down. Just transfer to a freezer safe container. For best results, consume within 2 months. Thaw in the fridge overnight.
More Summer Soups
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Gazpacho with Grilled Shrimp
Ingredients
- 1 ear sweet corn , shucked
- 1/2 tablespoon unsalted butter , softened
- 1/4 teaspoon dried Italian herbs
- 2 large heirloom tomatoes
- 1 large yellow bell pepper
- 1 small jalapeño pepper
- 1 small sweet onion , peeled and sliced into 1/2-inch thick slices
- 1 clove garlic , minced
- 1/4 cup fresh parsley leaves
- 3 tablespoons olive oil , divided
- 2 tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 3/4 teaspoon sea salt , divided
- 1/2 pound large shrimp , thawed, peeled and deveined, tails off
- 1/2 teaspoons smoked paprika
Instructions
- Heat an outdoor grill to medium high. Oil the grates well.
- Combine butter and dried Italian herbs and slather it on the corn. Place corn, tomatoes, peppers, and onion on grill. Cook corn for 10 minutes; tomatoes, peppers, and onion for about 5 until charred; turning everything occasionally.
- Place peppers in a paper bag for about 10 minutes and allow to steam; remove skin and seeds from the peppers and the skin from the tomatoes. Transfer corn to a plate to cool and once cool enough to handle, strip kernels off cob.
- Place the cooked tomatoes, peppers, onions, and corn kernels (reserving some for garnish) in a food processor. Add in the garlic, parsley, 2 tablespoons olive oil, vinegar, Worcestershire sauce, and 1/2 teaspoon salt. Pulse several times until smooth.
- Transfer soup to container, cover, and chill for at least 3 hours.
- Shortly before you’re ready to eat, toss shrimp with the remaining olive oil, paprika, and a 1/4 teaspoon of salt. Thread on skewers and grill over medium-high for 2-3 minutes per side until cooked through.
- Place soup in bowls topped with a few corn kernels and 2 to 3 shrimp, or in shooter glasses with 1 shrimp. Serve and enjoy!
I’ve eaten gazpacho many times, but this was the first time I actually made it. I love how easy it was! Your recipe was DELISH!
Not having a grill is really a buzzkill right about now! I might just try and make this with everything just raw. I know it won’t be the same, but….
I live in the south and the heat and humidity in the summer can be unbearable. We enjoyed this soup so much. Leftovers the next day were even better!
This soup was fabulous. I have a big garden and always make gazpacho, but this recipe was top tier in flavor. Loved the addition of grilled corn.
I used to make gazpacho all the time in the summers but I made it without a recipe. I stopped making it for quite a few years, and was never able to recreate it ~ I’ll be trying your recipe VERY soon!
This soup just rocked my world 10/10
The grilled corn really took it up a few notches and the grilled shrimp turned it into a fabulous meal. Thanks!
Oh my gosh, this looks amazing.
Every summer, I make gazpacho – in fact, I pretty much have it in my fridge all summer. This was the first time making it with grilled corn and shrimp and it’s my new favorite version! Such a fabulous idea, thanks!
LOVED the addition of grilled corn in this Gazpacho!