Description
A refreshing and flavorful seafood gazpacho that embodies the essence of summer with fresh vegetables, succulent shrimp, and zesty lemon.
Ingredients
Scale
- 1 lb shrimp, cooked and peeled
- 4 grilled tomatoes
- 1 cup sweet corn, fresh or frozen
- 2 bell peppers, diced
- 1 jalapeño, deseeded and diced
- 1 small red onion, finely chopped
- 1/2 cup fresh herbs (basil or cilantro)
- 2 tbsp olive oil
- Salt and pepper, to taste
- Juice of 1 lemon
Instructions
- Blend the veggies: In a high-powered blender, combine the grilled tomatoes, sweet corn, bell peppers, jalapeño, onion, and fresh herbs. Blend until smooth and creamy.
- Season it up: Add olive oil, salt, pepper, and lemon juice to taste. Blend again until well incorporated.
- Prepare the shrimp: In a separate bowl, add cooked shrimp, allowing them to soak up the flavors.
- Combine and chill: Pour the blended gazpacho over the shrimp and mix gently. Cover, then chill in the refrigerator for at least 30 minutes.
- Serve and garnish: Dish the chilled gazpacho into bowls, garnishing with additional fresh herbs if desired.
Notes
Make-ahead tips: This gazpacho keeps well in the fridge for 3-4 days, but it’s best enjoyed fresh. For a smoky flavor, consider air-frying the vegetables instead of grilling.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 110mg