Gazpacho with Lemon Pepper Shrimp

Gazpacho with Lemon Pepper Shrimp

Jersey tomatoes are showcased in this timeless soup
Prep Time: 30 minutes
Chill Time: 3 hours
Total Time: 3 hours 30 minutes
Course: Soup
Cuisine: Spanish
Keyword: cucumbers, gazpacho, green pepper, horseradish, Jersey tomatoes, lemon, red onion, shrimp, spanish
Servings: 8
Calories: 110kcal


  • 5 very large ripe tomatoes
  • 1 28 oz can peeled whole tomatoes for extra juice
  • 2 small cucumbers peeled, seeds removed and diced
  • 1 large green pepper washed, seeds removed and diced
  • 1 medium red onion peeled and diced
  • 2 limes juiced
  • 1 tbsp Worchestershire sauce
  • 1 tbsp fresh grated horse radish
  • 2 tsp hot sauce
  • 1/2 tsp salt
  • 3/4 tsp cumin
  • 3 tbsp olive oil
  • 3 cloves garlic peeled and finely minced
  • 2 tbsp sherry vinegar
  • 1/2 tsp black truffle oil
  • 1/2 tsp cayenne
  • 3/4 tsp harissa


  • 15 shrimp peeled, deveined, and tail on
  • 1 lemon zested and juiced
  • 3/4 tsp dried thyme
  • 1 splash olive oil
  • 3/4 tsp cayenne pepper


  • Score tomatoes at the bottom in a x shape and dunk in boiling water for 15 to 20 seconds. Dip in ice water and peel. Cut into chunks and strain, mashing through a sieve with the back of a spoon.  Discard the pulp and seeds
  • Repeat with canned tomatoes
  • Peel cucumbers. Halve and remove seeds. Dice. Set aside 1/2 cup
  • Peel onion. Dice. Set aside 1/4 cup
  • Wash peppers and dry. Remove seeds and dice. Set aside 1/4 cup
  • Put tomato mixture into blender and start blending slowly
  • Add Worcestershire sauce, balsamic vinegar, horse radish, garlic, olive oil, truffle oil, cayenne, harissa, salt, cumin, lime juice and hot sauce and blend on high speed
  • Add cucumber, peppers, and onion (except for the reserved), pulse 3 to 5 times to mix
  • Pour out 1/3 of the soup. Take the remaining 2/3 and purée in a blender on high for 30 to 40 seconds. Stir back into remaining soup
  • Put into the fridge for at least 2-3 hours (longer if possible)
  • Before serving - Devein and peel shrimp, leaving tails on.  Combine the zest and juice of one lemon with olive oil, thyme and cayenne pepper.  Let sit for 10-15 minutes before broiling for 6 minutes
  • I served with sour dough slices topped with mascarpone cheese, truffle oil and chopped cherry tomatoes


This soup is best soup very cold.  It was perfect for the 80 plus degree weather we had on Sunday.


Calories: 110kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 282mg | Potassium: 384mg | Fiber: 3g | Sugar: 5g | Vitamin A: 888IU | Vitamin C: 40mg | Calcium: 54mg | Iron: 1mg
Tried this recipe?Let us know how it was!