This healthy and summery gazpacho made with fresh and crunchy tomatoes, cucumber, onion, and bell pepper is topped with gently poached white shrimp and creamy, ripe avocado. It makes a light and refreshing meal for a hot day.
Prep time: 5 minutes
Cook time: 15 minutes
1 pound large white shrimp, peeled and deveined
1 red bell pepper, roughly chopped
1 bunch fresh cilantro, chopped, with several leaves reserved for garnish
1 garlic clove
½ red onion, diced
1 pound plum tomatoes, seeded and roughly chopped
1 medium cucumber, peeled and roughly chopped
1½ cups shellfish stock or clam juice, plus more to reach desired consistency
1 lemon, juiced
1 teaspoon kosher salt
¼ teaspoon dried red pepper flakes, to taste
1 avocado, diced
- To poach the shrimp, bring a medium saucepan of salted water to a gentle simmer. Add shrimp and cook until just set and bright pink, about 2 minutes. Immediately remove the shrimp from the heat and run under cold water to stop the cooking process. Dice all but four shrimp.
- In a blender, combine the red bell pepper, cilantro (reserving some leaves for garnish), garlic, red onion, tomatoes, cucumber, stock, lemon juice, salt, and red pepper flakes. Blend until well combined, but not fully smooth. Add more stock if necessary. Adjust seasoning with salt, pepper, and red pepper flakes.
- Transfer the soup to a serving bowl and stir in chopped shrimp and avocado. To serve, divide the gazpacho between bowls and top each bowl with a poached shrimp and cilantro.