Sunday, August 10, 2014

Shrimp and Sweet Corn Gazpacho

So, if something's easy, especially in the kitchen, I'm all for it. I happened upon this recipe for gazpacho in the circular we get from Stop & Shop. Really? The grocery store? Yes. I saw it and immediately felt the overwhelming desire to make this into my own recipe. Gazpacho is one of those things that just screams summer. Since the summer feels like it is so quickly coming to an end, I made it that night. I doubled the recipe so we could enjoy it all week, and for dinner that evening, I also added chopped shrimp. MMM. The amounts I am providing are for the double batch, just FYI.


1 lb cocktail shrimp, chopped 
1 package frozen sweet corn, cooked and cooled {I use steam-in bag}
4 fresh tomatoes, finely diced
2 medium cucumbers, finely diced
1 green bell pepper, finely diced
1/2 yellow onion, finely diced
2 tsp minced garlic
1 regular bottle low sodium V8 juice
6 Tbl lemon juice
2 tsp dried basil
1/2 cup Hot sauce, or to taste
Salt + black pepper to taste


  1. In a large bowl, combine all ingredients
  2. Refrigerate for 4–6 hours to allow flavors to develop
  3. Serve chilled with fresh basil for garnish if desired


  • Yes, that's all you do.
  • Because I made so much of it, I actually spooned a separate portion of the soup into a smaller bowl and added the shrimp to that, as to not contaminate the rest of the soup that would last all week. 

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