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Fresh Chilled Cucumber Avocado Gazpacho with Shrimp

fresh chilled cucumber avocado gazpacho with shrimp - featured image
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A refreshing and creamy chilled soup combining ripe avocado, crisp cucumber, and tender shrimp, perfect for light summer meals.

Ingredients

Scale
  • 2 large cucumbers, peeled and roughly chopped
  • 1 large ripe avocado, peeled and pitted
  • 1 small jalapeño, seeded and chopped (optional)
  • 1 garlic clove, minced
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1/2 cup cold water or vegetable broth
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • 12–15 medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 teaspoon fresh lemon juice
  • Extra cilantro leaves (optional garnish)
  • Sliced radishes (optional garnish)
  • Thinly sliced scallions (optional garnish)
  • A few drops of hot sauce (optional garnish)

Instructions

  1. In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon olive oil, smoked paprika, salt, pepper, and lemon juice. Let it marinate for about 10 minutes.
  2. Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat and set aside to cool.
  3. In a blender or food processor, combine peeled cucumbers, ripe avocado, chopped jalapeño (if using), minced garlic, cilantro leaves, lime juice, cold water or vegetable broth, and olive oil. Blend until completely smooth.
  4. Taste the gazpacho and add salt and freshly ground black pepper as needed. If too thick, add a splash more water or broth and blend again briefly.
  5. Transfer the gazpacho to a bowl or container and refrigerate for at least 30 minutes to chill and let flavors meld.
  6. Ladle the chilled gazpacho into bowls or glasses. Top with sautéed shrimp and garnish with extra cilantro, sliced radishes, scallions, or hot sauce if desired.
  7. Serve cold and enjoy.

Notes

Keep the blender jar chilled before blending for an even cooler soup. Adjust water or broth gradually to achieve desired thickness. Avoid overcooking shrimp to keep them tender. Soup tastes best when served very cold; refrigerate at least 30 minutes. Store leftover gazpacho separately from shrimp and add shrimp fresh before serving.

Nutrition

Keywords: chilled soup, gazpacho, cucumber soup, avocado soup, shrimp recipe, summer soup, easy soup, healthy soup, gluten-free, dairy-free

Find it online: https://blixfood.com/fresh-chilled-cucumber-avocado-gazpacho-with-shrimp-recipe-easy-summer-soup/