Gazpacho with Shrimp

75 8 servings, 1 cup (250 mL) each
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8 servings, 1 cup (250 mL) each

The spicy flavours of Spanish gazpacho combine with a shrimp garnish for a refreshing cold soup. This gazpacho soup recipe is an ideal starter for a summer barbecue or alfresco supper.

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What You Need

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Make It

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  • Combine all ingredients except shrimp and cilantro in large bowl; cover.
  • Refrigerate at least 1 hour to allow flavours to blend.
  • Serve the soup cold, topped with shrimp and cilantro.

Special Extra

For extra flavour, cook the fresh shrimp in a few tablespoons Kraft Zesty Italian Dressing until shrimp curl and turn pink before adding to the soup.


This delicious cold soup tastes even better the next day. Store in tightly covered container in refrigerator until ready to serve.

How to Seed Cucumbers

To easily seed a cucumber, cut it in half lengthwise and use the tip of a teaspoon to scrape out the seeds. If you purchase European or English greenhouse-grown cucumbers, now available in many supermarkets, there's no need to seed them as these varieties are virtually seedless.


  • 8 servings, 1 cup (250 mL) each

Healthy Living

  • Healthy Living

Nutrition Bonus

This veggie packed soup is an excellent source vitamins A and C and a good source of calcium and iron.

Nutritional Information

Serving Size 8 servings, 1 cup (250 mL) each
Calories 150
% Daily Value
Total fat 6g
Saturated fat 0.5g
Cholesterol 65mg
Sodium 730mg
Carbohydrate 15g
Dietary fibre 3g
Protein 11g
Vitamin A 30 %DV
Vitamin C 140 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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