Enjoy a cool summer soup with freshly cooked shrimp and a creamy avocado relish for a quick weeknight dinner. The shrimp add protein, making this gazpacho the perfect one-dish meal. Pair with a warm slice of grilled garlic bread, perfect for dipping.
I added lime juice, worchestshire sauce, and a touch of horse radish. Also rough chopped, one zucchini, one yellow squash, two ribs of celery, and a small bag of baby carrots. Added these to the base along with the shrimp.
I made it without onions and loved it! I basically puréed everything including the shrimp and I loved the chunky texture. Next time, I would like to try it with the onions though because I don't like raw onions but think I would if I finely chopped them up with the food processor as I did with everything else. I have been craving this since my honeymoon because Ate gazpacho every day and it did not disappoint. Will definitely make again!
first attempt at making gazpacho. Delicious and just as good as my restaurant favorites. Friends agreed. Terrific with the shrimp and avocado relish!! Probably 30 minutes of chop/prep time but well worth it.
Delicious and fresh. Next time, I'll add a little more garlic salt and hot sauce.
This gazpacho delicious and refreshing. The relish is outstanding, but then again avocado makes almost anything better. And the shrimp are delicious, making this a healthy, light meal. I have made this with and without jalapeno, good both ways. Will continue to make again and again!
NOTE: I made this recipe AS IS. No changes so it magically becomes a better recipe. What I love about a good gazpacho is that it makes all the vegetables come alive. The shrimp in this was completely distracting. All this tasted like was bland shrimp in a mediocre gazpacho. Barely enough flavor. The only thing I enjoyed was the recipe for the garlic bread. I will be making that again. As for the gazpacho, I will go back to my tried and true recipe.
This gazpacho was delicious. I added pasta, but will not do that next time. The relish was great on top. Will definitely make this again.
This was easy and tasted great! Since frozen cooked small shrimp were on sale, used those - no need to chop! I also left my soup a little chunky, gives it more texture. Needed to add a little more vegetable juice. Even the leftovers were good the next day. The avocado is a great finishing touch. Will definitely make again.
Great dish for summer. I like to add a little pasta to the soup as well. With a simple salad and some good bread and you have a fairly easy an delicious meal.
My partner will only eat shrimp with cocktail sauce but raved about this soup. Like another reviewer, I like my gazpacho a little chunky, so rather than food processing till smooth, I only hit it 3-4 times. To compensate, I added 8 oz of juice. I doubled the garlic, loved the cilantro flavor, and added about 1T of soy sauce. The relish *made* the dish!
I made the recipe exactly as instructed, but found the cilantro flavor really overwhelming. I also prefer a chunkier gazpacho, so I wasn't fond of the pureed texture. Next time I'll use maybe 1/4 of the cilantro and only puree a portion of the soup, leaving some chunks. The relish was very good, and I made some garlic bread as suggested which was a nice complement to the soup.
This was surprisingly refreshing...I am not a big fan of cold soup and DH is not a fan vegetables and we both really liked it. I made it as the recipe instructed and the relish really made it extra special. I served it with the recommended garlic bread. and it really rounded out the meal