Last Updated on November 4, 2024 by Arif Chowdhury
Oh my goodness, let me tell you about this ridiculously refreshing gazpacho that’s been my absolute savior during these sweltering summer days!
Who would’ve thought that a chilled soup could actually make me excited about healthy eating?
Trust me, this isn’t your ordinary tomato soup – it’s a game-changer that’ll have your taste buds doing a happy dance while keeping those pesky calories in check.
Why This Gazpacho is Your New Best Friend
Listen up, fellow food enthusiasts! According to a recent nutrition study, consuming cold soups like gazpacho can reduce your caloric intake by up to 20% compared to warm soups, simply because they’re more satisfying and take longer to consume.
Plus, cucumbers are 96% water, making them a perfect ally in your weight loss journey.
The Magic Behind This Mediterranean Marvel
Before we dive into the recipe, here’s something that’ll blow your mind: the antioxidants in tomatoes become more bioavailable when they’re blended, increasing their absorption by up to 40%!
I mean, who doesn’t want their food to work harder for them?
Ingredients You’ll Need
For the Gazpacho Base:
- 4 large ripe tomatoes (the juicier, the better!)
- 1 English cucumber, peeled and roughly chopped
- 1 red bell pepper, seeded
- 2 garlic cloves (vampire-repelling optional)
- 1/4 red onion
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- Salt and freshly ground black pepper to taste
For the Shrimp Topping:
- 12 medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 2 tablespoons fresh basil leaves
- 1/2 cucumber, finely diced for garnish
Let’s Make Some Magic Happen
- First Things First (The Base):
- Roughly chop those tomatoes, cucumber, and bell pepper
- Toss them into your blender along with garlic and red onion
- Add olive oil and vinegar
- Blend until smooth but not too smooth – we’re not making a smoothie here!
- Season with salt and pepper
- Chill for at least 2 hours (patience is a virtue)
- Shrimp Business:
- Toss shrimp with olive oil and paprika
- Heat a non-stick pan over medium-high heat
- Cook shrimp for 2 minutes per side until they’re pink and perfect
- Let them cool while you do a little victory dance
- The Grand Finale:
- Pour your chilled gazpacho into bowls
- Top with those gorgeous shrimp
- Sprinkle with diced cucumber
- Tear some fresh basil over the top
- Instagram that beauty (because if you don’t, did it even happen?)
Tips for Gazpacho Greatness
- Use the ripest tomatoes you can find – those sad, pale winter tomatoes won’t cut it here.
- Don’t skip the chilling time unless you enjoy lukewarm soup (and really, who does?).
- Make extra because it tastes even better the next day when all the flavors have had a chance to mingle and get friendly with each other.
Nutritional Notes to Make You Feel Even Better
Each serving of this beautiful creation contains approximately 215 calories, 15g protein, and 12g of healthy fats. It’s basically a bowl of summer sunshine that loves you back!
Storage Shenanigans
Keep your gazpacho in an airtight container in the fridge for up to 3 days. The shrimp? Best enjoyed within 24 hours, but let’s be honest – they probably won’t last that long anyway.
Final Thoughts
There you have it, folks – a soup that’s essentially a spa day in a bowl! It’s light, refreshing, and somehow manages to be both fancy and fuss-free.
Perfect for those days when you want to feel like a culinary genius without breaking a sweat (literally and figuratively).
Remember, cooking should be fun, and this recipe is pretty much impossible to mess up. Unless you forget to peel the shrimp. Don’t be that person.
Now go forth and make this gazpacho your own! And if anyone tries to tell you that cold soup isn’t “real” soup, just smile knowingly and take another spoonful of your gorgeous creation.