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5 from 1 vote

Tomato Avocado Gazpacho w Shrimp

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.
Prep Time15 mins
Servings: 8
Calories: 69kcal


  • 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 TB high quality olive oil
  • 1 TB sherry vinegar
  • 2 TB chopped fresh dill
  • 2 tsp kosher salt
  • 1/2 avocado diced
  • 8 large cooked shrimp
  • Additional dill and fresh lemon for garnish


  • 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.
  • 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.


Calories: 69kcal

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