Chilled Shrimp Gazpacho
If you want a nutritious soup this summer, there is nothing better than my Chilled Shrimp Gazpacho. Made with all fresh vegetables and Chilled Shrimp, nothing beats a bowl of this on a hot summer day.
GLUTEN FREE LUNCH RECIPESGLUTEN FREE SOUPS
Lauren Vasnelis
8/13/2026
Chilled Shrimp Gazpacho
This Chilled Shrimp Gazpacho is fresh, vibrant, and incredibly easy to make. Ripe Roma tomatoes, red bell pepper, onion, and celery or cucumber are blended with garlic and sherry vinegar until completely smooth, then chilled until cold and refreshing. Fresh diced vegetables and chilled jumbo shrimp on top add texture and turn this simple gazpacho into a beautiful summer dish.
Serve it with toasted gluten-free bread or crunchy gluten-free croutons for an easy no-cook lunch, appetizer, or light dinner that’s especially perfect for hot summer days.
Servings: 4
Prep Time: 5 minutes
Assembly Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Equipment Needed
High-speed blender
Ingredient Breakdown
Roma Tomatoes
Roma tomatoes create the base of this gazpacho. They’re meaty and flavorful without containing as much watery pulp as some other tomato varieties, which makes them especially well suited for blending into a cold soup.
Red Bell Pepper
Red bell pepper adds natural sweetness, freshness, and beautiful color to the gazpacho. Any color bell pepper will do though and I'd definitely change it up with yellow or orange for a change.
Yellow Onion
Yellow onion gives the gazpacho a savory bite that balances the sweetness of the tomatoes and red bell pepper. If you're an onion hater, I still wouldn't leave it out. You won't quite taste it and you definitely won't see it so don't skip it.
Celery or Cucumber
Either celery or cucumber works beautifully in this recipe, but they give the finished gazpacho slightly different personalities.
Celery adds a fresh, slightly savory flavor. For an extra element of crispness and freshness, I love substituting deseeded cucumber instead.
If you use cucumber, make sure you remove the seeds first. The center contains quite a bit of water, and removing it prevents unnecessary liquid from thinning the gazpacho.
Garlic
Garlic adds savory depth and helps balance all of the fresh vegetables. Two teaspoons gives the soup plenty of garlic flavor without overpowering the tomatoes. I go through so much garlic in my house, I almost exclusively use Jar-lic now to save time.
Sherry Vinegar
Sherry vinegar provides the acidity that brightens the fresh vegetables and gives gazpacho its characteristic tang.
Start with just a tablespoon if your unsure and taste to adjust.
Chilled Jumbo Shrimp
Chilled shrimp make this gazpacho a little more substantial while adding another texture to the smooth soup and crunchy vegetable garnish.
For four servings, I use 8 cooked jumbo shrimp, which gives you approximately two shrimp per bowl. If shrimp isn't your thing, no problem. Try chilled crabmeat or just leave it out. This recipe definitely can stand on it's own two feet without it.
Ingredients
2 pounds Roma tomatoes, plus addtional diced tomato for garnish
1 large red bell pepper, plus additional diced bell pepper for garnish
1 yellow onion, plus additional diced onion for garnish
2–3 stalks celery or 1 deseeded cucumber, plus additional diced celery or cucumber for garnish
2 teaspoons minced garlic
2 tablespoons sherry vinegar
Salt and black pepper, to taste
8 jumbo shrimp, cooked and chilled, for garnish
Optional for Serving
Toasted gluten-free bread
Gluten-free croutons
Instructions
1. Add Everything to the Blender
Add the Roma tomatoes, red bell pepper, yellow onion, celery or deseeded cucumber, minced garlic, sherry vinegar, salt, and black pepper to a high-speed blender.
2. Blend Until Smooth
Blend on high until the gazpacho is completely smooth and reaches your desired consistency.
3. Chill
Transfer the gazpacho to the refrigerator and chill for at least 1 hour, or longer if you have the time. Gazpacho is best served nice and cold.
4. Garnish
Pour the chilled gazpacho into individual bowls and top with diced tomato, red bell pepper, onion, and celery or cucumber.
5. Add the Shrimp
Add 2 chilled jumbo shrimp to each bowl.
6. Serve
Serve cold with your favorite toasted gluten-free bread or gluten-free croutons, and enjoy!
Lauren’s Tips 💛
Try Cucumber for Extra Freshness: Celery works really well in this gazpacho, but for an extra element of crispness and freshness, substitute a cucumber instead. Just make sure to deseed the cucumber first so you aren’t adding unnecessary water to the gazpacho.
The Colder, the Better: Give the gazpacho at least an hour in the refrigerator before serving. If you have more time, let it chill even longer. The flavors have more time to come together, and this soup is at its best when it’s really cold.
Save Some Vegetables Before Blending: Before everything goes into the blender, set aside a little diced tomato, bell pepper, onion, and celery or cucumber. That way your garnish is already prepared when you’re ready to serve.
Notes
I use Roma tomatoes because they’re meaty, flavorful, and work really well in a blended gazpacho.
You can use either 2–3 stalks of celery or 1 deseeded cucumber. Celery gives the gazpacho a slightly more savory flavor, while cucumber makes it especially crisp and refreshing.
If using cucumber, remove the seeds before adding it to the blender.
The sherry vinegar adds acidity and gives the gazpacho its bright, tangy flavor.
Taste the gazpacho after blending and adjust the salt, pepper, or sherry vinegar to your preference.
This recipe makes four servings and uses 8 jumbo cooked shrimp, or approximately two shrimp per serving.
Make sure the shrimp are completely chilled before adding them to the cold gazpacho.
Serve with toasted gluten-free bread or gluten-free croutons for extra crunch.
The diced vegetable garnish is optional, but I highly recommend it because it adds texture back into an otherwise completely smooth soup.
Keep the gazpacho refrigerated until you’re ready to serve.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
What is gazpacho?
Gazpacho is a cold soup traditionally made with raw blended vegetables. Tomatoes are usually the star, along with vegetables such as peppers, cucumber, and onion. It’s especially refreshing during the warmer months because there’s no need to heat it before serving.
Do I have to cook the vegetables first?
No. That’s part of what makes this recipe so easy. The vegetables go directly into your high-speed blender while they’re raw.
Should I use celery or cucumber?
Either works. I love celery in this recipe, but cucumber gives the gazpacho an especially fresh, crisp flavor. If you choose cucumber, make sure you deseed it first.
Why do I need to deseed the cucumber?
The center of a cucumber contains a lot of water. Removing the seeds helps prevent the cucumber from unnecessarily thinning out the gazpacho.
Do I have to use Roma tomatoes?
No, but I really like Roma tomatoes for gazpacho because they’re meaty and flavorful without containing as much watery pulp as some other varieties. If you substitute another tomato, choose ripe, flavorful tomatoes for the best results.
Can I make Chilled Shrimp Gazpacho ahead of time?
Absolutely. It’s actually a great make-ahead recipe because the gazpacho needs time to chill anyway. Make it several hours ahead, keep it refrigerated, and add the shrimp and fresh vegetable garnishes immediately before serving.
Can I chill the gazpacho overnight?
Yes. Cover it and refrigerate it overnight, then give it a good stir before serving and add the garnishes when you’re ready to eat.
Do I have to add shrimp?
No. The gazpacho itself can be served without shrimp. The chilled shrimp turn it into the Chilled Shrimp Gazpacho version and make each bowl a little more substantial.
What kind of shrimp should I use?
Cooked, chilled jumbo shrimp or cocktail shrimp are perfect because there’s no additional cooking required. For four servings, plan on 8 jumbo shrimp, or 2 per bowl.
What can I serve with Chilled Shrimp Gazpacho?
I love it with toasted gluten-free bread or crunchy gluten-free croutons. It also works beautifully as a refreshing starter or a light summer meal.
