Name: Blender Shrimp Gazpacho
Prep time: 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 pound cooked shrimp, peeled and deveined; 4 ripe tomatoes, chopped; 1 cucumber, peeled and chopped; 1 small red onion, chopped; 1 red bell pepper, seeded and chopped; 2 cloves of garlic, minced; 1/4 cup fresh cilantro leaves; 1/4 cup fresh parsley leaves; 1/4 cup red wine vinegar; 1/4 cup extra-virgin olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper (optional); Juice of 1 lime

Instructions

In a blender, combine the tomatoes, cucumber, red onion, red bell pepper, garlic, cilantro, parsley, red wine vinegar, olive oil, salt, black pepper, and cayenne pepper if using.
Blend the ingredients on high speed until the mixture is smooth and well combined, about 1-2 minutes.
Add the cooked shrimp to the blender and pulse a few times until the shrimp are chopped into small pieces but still chunky enough for texture.
Taste the gazpacho and adjust the seasoning if needed by adding more salt, pepper, or lime juice to suit your preferences.
Transfer the gazpacho to a large bowl or individual serving bowls and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill.
Once chilled, give the gazpacho a final stir and serve cold, garnished with extra shrimp, cilantro leaves, and a lime wedge for squeezing over the top.

Ingredients

Instructions

Nutrition Facts

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