Tomato Avocado Gazpacho w Shrimp

15 minutes



Chunky, veggie-packed gazpacho is a summer favorite, and the addition of a shrimp garnish uplevels it so it’s a perfect, party-ready treat. Try serving it in a martini glass for an adorable presentation that will wow the crowd.

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1 English cucumber peeled, halved lengthwise, and seeded
1 large red bell pepper cored and seeded
2 large heirloom tomatoes cored
16 oz tomato or vegetable juice such as V-8
1 shallot minced
1 tablespoon high quality olive oil
1 tablespoon sherry vinegar
2 tablespoons chopped fresh dill
2 teaspoons kosher salt
1/2 avocado diced
8 large cooked shrimp
Additional dill and fresh lemon for garnish
Nutritional Information
69kcal Calories


Cut cucumber, bell pepper, and tomato into chunks. Pulse each (individually) in food processor to a small dice. Combine with juice, shallot, olive oil, sherry vinegar, and dill and chill thoroughly for at least one hour or up to overnight.
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When ready to serve spoon gazpacho into serving glasses and top with diced avocado, one shrimp, and additional dill. Serve with optional squeeze of fresh lemon juice.
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