Gazpacho with Grilled Shrimp

Bowl of Gazpacho soup with Grilled Shrimp

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Gazpacho with Grilled Shrimp

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.

Prep Time20

Cook Time10

Chill3

Total Time3 30

Course: Soup

Cuisine: Spanish

Keyword: cold soups, Gazpacho recipe

Servings:

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!

Notes

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.

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