Glistening shrimp gazpacho

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15 min


6 to 8 servings

* PLUS Refrigeration Time: 60 minutes


  • 7 large beefsteak tomatoes
  • 10 oil-packed sun-dried tomatoes , halved
  • 1 large English cucumber
  • 2 jalapenos
  • 4 limes
  • 1 garlic clove , coarsely chopped
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 250 g cooked shrimp , peeled
  • 1/2 pint teardrop or small cherry tomatoes
  • 1 yellow bell pepper
  • 1 small red onion
  • 1/2 cup chopped cilantro


  • Bring a large pot of water to a boil. Score bottom end of beefsteak tomatoes with a small X. Drop in boiling water until skins start to crack, from 15 to 25 seconds. Remove to a bowl of cold water, then peel and halve. Drain oil from sun-dried tomatoes. Peel cucumber, then cut in half. Set aside half for garnish and coarsely chop remaining half. Slice jalapeños in half and remove seeds.
  • Place beefsteak and sun-dried tomatoes, chopped cucumber and 2 jalapeño halves in a large bowl. Squeeze out juice from limes. It should measure about 1/2 cup (125 mL). Add to bowl along with garlic, salt and pepper. Pour half of mixture into a food processor fitted with a metal blade. Purée, using a pulsing motion, until as chunky or as smooth as you like. Pour into a bowl. Repeat with remaining vegetable mixture. Taste and add more salt and pepper, if needed. Refrigerate until cold, at least 1 hour, before serving. Soup will keep well, covered and refrigerated, for up to 1 day. If preparing ahead, wrap and refrigerate remaining cucumber half and jalapeño halves.
  • Before serving, prepare garnish. Seed, then chop reserved cucumber into 1/4-inch (0.5-cm) pieces. Finely mince jalapeño halves. If using frozen shrimp, run under cool water to remove any ice crystals. Chop about half of shrimp into small bite-size pieces. Slice teardrop or cherry tomatoes in half or quarter if large. Cut yellow pepper in half and remove seeds. Dice pepper and onion into 1/4-inch (0.5-cm) pieces. To serve, ladle soup into chilled bowls. Garnish with shrimp and vegetables, heaping in centre of soup. Top with coriander.

Nutrition (per serving)

  • Calories
  • 109,
  • Protein
  • 9.2 g,
  • Carbohydrates
  • 16.1 g,
  • Fat
  • 1.8 g,
  • Fibre
  • 1.1 g,
  • Sodium
  • 385 mg.

Gazpacho is an appealing way to use up ripe tomatoes. Be generous with the shrimp and garnish to turn this into a satisfying backyard dinner.

Chatelaine tip

Turn this gazpacho into a substantial seafood meal with the addition of some hearty mussels. In a wide-bottomed saucepan, add 12 mussels to 2 inches (5 cm) boiling water. Cover and cook over medium heat until shells open, from 6 to 8 minutes. Discard any that don’t open. Drain off liquid. Cool mussels in shells; add to soup.