Florida Gazpacho With Shrimp

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A Cuban twist on a summer favorite. (Cooking time is refrigeration time). Frozen corn (thawed) may be used for fresh corn (skip step 4). Cooked baby shrimp (cocktail or bay shrimp) can also be used, but I like the flavor and texture of the chopped larger shrimp.

Ingredients Nutrition


  1. In a large bowl, combine tomatoes, green pepper, cucumber, red onion, green onion, chopped garlic, basil, cilantro, 3 tablespoons olive oil, rice wine vinegar, cayenne and oregano.
  2. Working in batches, process the mixture in a food processor or blender until blended but still chunky.
  3. Transfer to a large bowl and season with salt and ground white pepper. Cover and refrigerate until chilled, at least one hour.
  4. In a small saucepan, combine corn with 1/4 cup water. Bring to a boil over moderately high heat and cook until just tender, 2-3 minutes. Drain and let cool.
  5. Preheat the broiler and arrange the baguette slices on a baking sheet and toast until golden. Rub with the whole garlic cloves and drizzle with remaining olive oil; keep warm.
  6. To serve, stir the corn and shrimp into the gazpacho.
  7. Ladle the gazpacho into chilled soup plates and sprinkle with fresh chopped basil, if desired. Serve with warm garlic toast.
Most Helpful

Very refreshing on a hot, humid day. I did cut back on the onion, only because I felt my husband wouldn't like the over powering pungency onions give to certain recipes. He's not a huge fan of raw onions. i also left off the garlic application on the toast. I think there was enough in the gazpacho. Made for Everyday Holiday Tag game. :)

Lori Mama June 27, 2013

Shrimp makes a great addition to this summer soup! I think I did too good of a job squeezing my tomatoes out, because I ended up adding a cup or so of spicy tomato juice to get it to soup consistency. Made a few hours ahead to let the flavors mingle - looking forward to leftovers today at lunch!

Brooke the Cook in WI July 22, 2010

I'm so sorry that this took so long to review, but it was worth the wait. This recipe is absolutely delicious, thankyou.

Kitzy October 14, 2008