Low-Carb Mexican Shrimp Gazpacho

Soup and summer don’t usually mix but summer and gazpacho? A total match made in heaven. This cool low-carb Summer Mexican Shrimp Gazpacho is bursting with vibrant fresh flavors from tomatoes, jalapeños, cucumber, onion, garlic, and a bell pepper.

By blending those veggies with a little lime, vinegar, cumin, salt, and a very generous glug of olive oil you’ll have one creamy soup that’s ready to be topped with spicy grilled shrimp and creamy avocado. This is one soup you’ll want all summer long.

The awesome thing about gazpacho is that it can be made ahead of time since it does need to chill for a few hours anyways. For those busy summer days this is the perfect meal to make ahead of time so it will be ready to go when you are.

Step-by-step

1. Cut the soup vegetables in half then place all of the soup ingredients minus the olive oil into a blender and blend until very smooth.

   

2. With the blender running slowly pour in the olive oil until the soup becomes creamy. Season with salt to taste. Chill for at least 3 hours.

   

3. Before serving make the shrimp by tossing the shrimp with the oil and spices in a small bowl. Transfer to a skillet over medium high heat and cook 3-4 minutes per side until opaque in the center.

   

4. In a small bowl combine the diced onion, cucumber, and tomato. Divide the soup between 4 bowls and top with the shrimp, avocado, sliced jalapeno, and diced veggies.

   

Recipe

Low-Carb Mexican Shrimp Gazpacho

★★★★☆4.4 (35 ratings)

This chilled low-carb gazpacho is a healthy lunch option for summer. It's bursting with vibrant fresh flavors ...

Hands on

15m

Overall

3h 15m

Servings

4

12.6 g

Net carbs

12.2 g

Protein

37.2 g

Fat

445

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

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Ingredients makes 4 servings

• Soup:
• 1 ¹/₂ lbs on the vine tomatoes (680 g)
• 1 cucumber (350 g/ 12.4 oz)
• ¹/₂ red bell pepper (75 g/ 2.7 oz)
• 1 medium red onion (120 g/ 4.2 oz)
• 1 jalapeno (14 g/ 0.5 oz)
• 1 clove garlic
• 1 lime, juiced (45 ml)
• 1 tbsp balsamic vinegar (15 ml)
• ¹/₂ tsp cumin
• ¹/₂ cup extra virgin olive oil (120 ml/ 4 fl oz)
• sea salt to taste
• Shrimp:
• ¹/₂ lb shrimp, peeled and deveined (227 g)
• ¹/₂ tbsp extra virgin olive oil
• ¹/₂ tsp paprika
• ¹/₂ tsp sea salt
• ¹/₂ tsp garlic powder
• Toppings:
• 1 avocado, sliced (200 g/ 7.1 oz)
• 1 jalapeño, thinly sliced (14 g/ 0.5 oz)
• 2 tbsp minced red onion (15 g/ 0.5 oz)
• 2 tbsp diced cucumber (20 g/ 0.7 oz)
• 2 tbsp diced tomato (20 g/ 0.7 oz)

Instructions

1. Cut the soup vegetables in half then place all of the soup ingredients minus the olive oil into a blender and blend until very smooth.

2. With the blender running slowly pour in the olive oil until the soup becomes creamy. Season with salt to taste. Chill for at least 3 hours.

3. Before serving make the shrimp by tossing the shrimp with the oil and spices in a small bowl. Transfer to a skillet over medium high heat and cook 3-4 minutes per side until opaque in the center.

4. In a small bowl combine the diced onion, cucumber, and tomato. Divide the soup between 4 bowls and top with the shrimp, avocado, sliced jalapeno, and diced veggies.

Nutrition per serving, about 2 cups

Carbs 12%Protein 11%Fat 77% of calories

Net carbs

12.6 g

Total carbs

19.9 g

Fiber

7.4 g

Sugars

9.9 g

Protein

12.2 g

Fat

37.2 g

Saturated fat

5.3 g

Calories

445 kcal

Sodium

922 mg · 40.1% RDA

Magnesium

64 mg · 16% RDA

Potassium

989 mg · 49.5% EMR

Nutrition by ingredient

Per about 2 cups	Net carbs	Protein	Fat	kcal
Tomatoes, fresh	4.6 g	1.5 g	0.3 g	31
Cucumber, fresh	1.3 g	0.5 g	0.1 g	11
Peppers, red bell, fresh	0.7 g	0.2 g	0.1 g	6
Onion, red, fresh	2 g	0.4 g	0.1 g	12
Peppers, Jalapeno, fresh	0.1 g	0 g	0 g	1
Garlic, fresh	0.2 g	0 g	0 g	1
Lime juice, fresh	0.9 g	0 g	0 g	3
Balsamic vinegar, dark (excludes sweet, syrupy vinegar)	0.7 g	0 g	0 g	4
Cumin, ground	0.1 g	0 g	0.1 g	1
Olive oil, extra virgin	0 g	0 g	27 g	239
Salt, sea salt	0 g	0 g	0 g	0
Prawns, shrimp (raw, peeled)	0.2 g	8.2 g	0.5 g	37
Olive oil, extra virgin	0 g	0 g	1.7 g	15
Paprika, spices	0.1 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Garlic powder, spices	0.2 g	0.1 g	0 g	1
Avocado, fresh	0.9 g	1 g	7.3 g	80
Peppers, Jalapeno, fresh	0.1 g	0 g	0 g	1
Onion, red, fresh	0.2 g	0 g	0 g	1
Cucumber, fresh	0.1 g	0 g	0 g	1
Tomatoes, fresh	0.1 g	0 g	0 g	1
Total	12.6 g	12.2 g	37.2 g	445

Serving size about 2 cups

• Gluten free
• Dairy free
• Egg free
• Nut free
• Coconut free
• Fish free
• Beef free
• Pescatarian