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Green Tomato Gazpacho with Grilled Shrimp Recipe

by Maya Last Updated on November 13, 2020 11 Comments

This Paleo Spicy Green Tomato Gazpacho with Grilled Shrimp is the perfect summertime soup | wickedspatula.com
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This Spicy Green Tomato Gazpacho with Grilled Shrimp is the perfect summertime soup.

Green tomatoes are one of my favorite things about summer. Their tart crispness makes them perfect for a multitude of uses and I just can’t get enough. Green tomato jam is probably my favorite thing to make followed by this green tomato gazpacho.

Light and airy this summer soup makes a unique starter or main course. The recipe makes enough for 4 bowls but as a main it really serves 2. It’s a great way to get your vegetables in for the day.

This Paleo Spicy Green Tomato Gazpacho with Grilled Shrimp is the perfect summertime soup

This gazpacho is tart with a hint of spice from the serrano pepper. As with any gazpacho you have the option of straining the soup to make it smoother but I happen to like the thickness of gazpacho and don’t want to waste all that precious fiber. Whole foods all the way. If you do want to strain it simply pour through a mesh strainer.

I’m a big fan of adding some meat to my gazpachos like with my Cantaloupe Gazpacho with Crispy Prosciutto. It adds a nice grounding flavor to the soup and makes it a little more main course worthy. Not to mention who doesn’t adore prosciutto and shrimp?

RECIPE CARD

4.67 from 3 votes

Green Tomato Gazpacho with Grilled Shrimp

This Spicy Green Tomato Gazpacho with Grilled Shrimp is the perfect summertime soup.

Course Main Course, Soup
Cuisine Spanish
Keyword easy, summer
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Author Maya Krampf from WickedSpatula.com
Servings 2 servings
★ Review Print

Ingredients

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  • 2 lb green tomatoes
  • 1 small cucumber (reserve 2 tablespoons of diced cucumber)
  • 1 medium serrano pepper
  • 1/2 cup Fresh cilantro (packed)
  • 1/2 medium yellow bell pepper
  • 2 tablespoons Lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon cumin
  • sea salt to taste

Shrimp

  • 1/2 lb shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon Lime juice
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • Pinch sea salt
Click to convert between US & metric measurements:

Instructions

More TIPS about this paleo recipe in the post above!

  1. For the gazpacho place all ingredients in a blender and blend until very smooth. Chill for at least an hour before serving.
  2. For the shrimp, toss shrimp with marinade mixture and let sit 15 minutes. Preheat grill to high and grill about 2 minutes per side.
  3. Divide soup into bowls and top with shrimp, a drizzle of olive oil, and diced cucumber.

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    Recipe Rating




    11 Comments

  1. Zona Fink

    ReplyMay 6, 2022

    If you can’t find green tomatoes for this recipe, can you substitute tomatillos?
    Cooked?
    Zona

  2. Janine Mastro

    ReplyAugust 16, 2016

    Thanks for the inspiration, Lauren! Its SO hot here in NY that one look at the amazing photo of that cool green gazpacho and I was hooked.
    Made it last week but tweaked it slightly by using red tomatoes, 1/2 garlic clove and 1/2 of a jalapeno pepper instead of serrano and some green onions. But is was so easy to just dump everything in the blender and then chill it.

    I also dusted the shrimp w/ a little Arrowroot powder mixed w/ salt, pepper, cayenne and chili powder before throwing into the pan w/ olive oil (gave them a little spicy crisp coating); then a squeeze of lime after they were done. (Its currently 90 degrees here…I’m making it again right now!!)

  3. Becky Winkler (A Calculated Whisk)

    ReplyJuly 5, 2016

    This looks amazing! Who could say no to gazpacho with shrimp on top??

  4. nicole (thespicetrain.com)

    ReplyJune 12, 2015

    What a delicious recipe and those photos are gorgeous, I love those beautiful bowls and spoons!

  5. Laura

    ReplyJune 11, 2015

    Wow talk about summer in a bowl! I love it!

  6. heather @french press

    ReplyJune 11, 2015

    pass me a spoon, this sounds amazing

  7. Julie @ Texan New Yorker

    ReplyJune 11, 2015

    This sounds amazing!! I usually can’t find green tomatoes until late summer in my grocery store (they come in earlier at the farmer’s market though), and I’m definitely pinning this to make in August! Love the addition of shrimp too.

  8. Manila Spoon

    ReplyJune 11, 2015

    I love Gazpacho and it’s very creative to use Green tomatoes to bring out that lovely green hue which makes the soup look so vibrant and refreshing!

  9. Barrett @dirtylaundrykitchen.com

    ReplyJune 11, 2015

    So beautiful. I love the bright green and the bright pink shrimp. I can’t wait for tomato season! Soon.

  10. Judy@ImBoredLetsGo

    ReplyJune 11, 2015

    I’m such a huge fan of any kind of gazpacho, this looks so delicious with the grilled shrimp on top!

  11. DessertForTwo

    ReplyJune 11, 2015

    My favorite thing about summer is gazpacho!

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