Green Tomato Gazpacho with Grilled Shrimp

Serves 4 as a starter or 2 as a main


Author Maya Krampf from


  • 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


  • 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
  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.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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