Florida Gazpacho With Shrimp

"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."
photo by Lori Mama photo by Lori Mama
photo by Lori Mama
photo by KateL photo by KateL
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Gatorbek photo by Gatorbek
Ready In:
1hr 30mins




  • 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.
  • Working in batches, process the mixture in a food processor or blender until blended but still chunky.
  • Transfer to a large bowl and season with salt and ground white pepper. Cover and refrigerate until chilled, at least one hour.
  • 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.
  • 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.
  • To serve, stir the corn and shrimp into the gazpacho.
  • Ladle the gazpacho into chilled soup plates and sprinkle with fresh chopped basil, if desired. Serve with warm garlic toast.

Questions & Replies

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  1. Lori Mama
    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. :)
  2. Brooke the Cook in
    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!
  3. Kitzy
    I'm so sorry that this took so long to review, but it was worth the wait. This recipe is absolutely delicious, thankyou.
  4. KateL
    5 Stars, this was a great way to use our home-grown tomatoes. I followed Andi's example, and reserved 1/4 of all the veggies to leave in coarse chop, while everything else fit in the Vita Mix all at one time. Our 50-70 count precooked shrimp looked so pretty, I couldn't bring myself to chop them up. Since my shrimp were plain, I should have compensated by adding 1-2 teaspoons of Old Bay seasoning. Thanks for posting, mikekey. Made for Please Review My Recipe.
  5. Andi Longmeadow Farm
    Well I can hardly write about this, because it was so delicious~I hardly have the words to describe. I am absolutely the luckiest person to gather all the ingredients for the gazpacho from my garden, have fresh shrimp just purchased for this event, and fresh bread from the oven. If I never tasted another thing, this would be what I would taste last. Oh boy, where to start? As the previous reviewer, I grilled the shrimp as it was a very hot day here. But other then that followed this exactly. I did however, process about 3/4 of gazbacho in processor, leaving 1/4 of all the veggies listed rustic diced. (Larger chunks) This created a delightful taste sensation to the palette which, when introducing the grilled shrimp to the chilled soup was heaven in a bowl. I might add a bit of fresh jalapeno next time, but this was so good, I know I will keep to the same. Thanks, mikekey~ Made for *SSC-Pet Parade* July 2008.


  1. Gatorbek
    Simply superb! I knew this would be good, but it exceeded my expectations - wow! I served it with the shrimp on the side, but we ended up slicing them and adding them to the gazpacho, as the flavors really were spectacular together. I served this with lightly seasoned pita chips instead of the baguette, and I grilled the shrimp, but otherwise made exactly as written. Thanks for a great recipe that I plan to serve again soon!


WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
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