Comida Kraft
Recipe Box

Gazpacho with Shrimp

Gazpacho with Shrimp is rated 3.9 out of 5 by 10.
Prep Time
25
min.
Total Time
1
hr.
25
min.
Servings

10 servings, 1 cup each

Looking for the perfect dinner party starter? This shrimp-topped tomato soup is just the thing; it's cool and zippy. The best part? It serves 10!

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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 flavors to blend.
  • Serve topped with the shrimp and cilantro just before serving.

Cooking Know-How

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

How to Seed Tomatoes

To seed a tomato, cut tomato crosswise in half. Then, gently squeeze each half to remove the seeds and juice.

Food Facts

Long thin European or English greenhouse-grown cucumbers, typically sold wrapped in plastic, are virtually seedless. They're milder in flavor than their traditional counterparts.

Servings

  • 10 servings, 1 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 2 Vegetable
  • 1 Meat (VL)
  • 1 Fat

Nutrition Bonus

Cool off with this delicious cold soup that has more than 1/2 cup of the recommended 2-1/2 cups vegetables per day. It's also rich in both vitamins A and C from the red peppers.

Nutritional Information

Serving Size 10 servings, 1 cup each
AMOUNT PER SERVING
Calories 120
Total fat 4g
Saturated fat 0.5g
Cholesterol 90mg
Sodium 580mg
Carbohydrate 12g
Dietary fiber 2g
Sugars 6g
Protein 11g
% Daily Value
Vitamin A 50 %DV
Vitamin C 60 %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.

Ratings & Reviews

Rated 3 out of 5 by from Great starting point, but I did some differnt things. Great starting point, but I did some differnt things. First, instead of tomato juice I used tomato soup and water (3 cups soup and one water). I threw it all in a blender. Only about half a batch will fit into a blender though. For a VERY unexperienced I would say I did pretty well! Next time I might at avocado to thicken it up...
Date published: 2006-09-08
Rated 5 out of 5 by from The gazpacho was easy to make and delicious! The gazpacho was easy to make and delicious! My husband and I had traveled to Spain many years ago, and the taste of all the veggies, combined with the zesty dressing, was reminiscent of our time in Marbella and the Costa Del Sol. Thank you for the rekindled memories!
Date published: 2006-08-02
Rated 5 out of 5 by from I'm not a big soup fan, but I decided to try this recipe. I'm not a big soup fan, but I decided to try this recipe. I absolutely love the flavor!!! The fresh vegetables and shrimp are filling with few calories. This will definitely be a lunch recipe for me!
Date published: 2011-09-12
Rated 4 out of 5 by from I added some tabsco and red pepper for a "ZING"! I added some tabsco and red pepper for a "ZING"! it's not a dish that is heavy and stays with you. But the portion size for the calories works! Low calorie and makes you feel like you ate something!
Date published: 2007-03-11
Rated 3 out of 5 by from This was a big hit at dinner, only thing I changed was I left out the shrimp. This was a big hit at dinner, only thing I changed was I left out the shrimp. I served this with some pitas i found here at Kraft, made a nice cool supper for a hot evening. Will make again.
Date published: 2005-08-26
Rated 4 out of 5 by from I made this recipe for my family .. I made this recipe for my family .. It turned out really good, but it's probably more sth for the summer. I made it a little more spicy by adding some more red pepper and jalapenos!
Date published: 2008-02-10
Rated 5 out of 5 by from This was very tasty, and lasted well in the fridge for leftovers. This was very tasty, and lasted well in the fridge for leftovers. Only suggestion is to cut up the shrimp into bite sized pieces.
Date published: 2005-10-12
Rated 4 out of 5 by from I make this from time to time. I make this from time to time. It really makes a lot, so I always have a lot left over. I love it though.
Date published: 2009-01-24
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