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.)

1. Prep the corn. Combine butter and dried Italian herbs and slather it on the corn.
2. 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.
3. 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.
4. Remove kernels from corn cob. Transfer corn to a plate to cool and once cool enough to handle, strip kernels off cob.
5. 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.
6. Chill. Place the soup in a covered container and chill in the fridge for several hours.
7. 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.
8. 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!

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

• Corn Chowder
• Creamy Asparagus Soup
• Borscht
• Tomato Tortellini Soup
• Avgolemono Soup

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!