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Creamy Cucumber Avocado Gazpacho with Shrimp Topping

creamy cucumber avocado gazpacho - featured image
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A refreshing and creamy cold soup blending cucumber and avocado with a savory shrimp topping, perfect for hot summer days and easy entertaining.

Ingredients

Scale
  • 2 large cucumbers, peeled and roughly chopped
  • 2 ripe avocados, peeled and pitted
  • 1 small jalapeño, seeded and chopped (optional)
  • 1 clove garlic, minced
  • 1 cup Greek yogurt (full-fat or plant-based coconut yogurt for dairy-free option)
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/4 cup fresh cilantro leaves
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cold water or vegetable broth
  • 12 large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh lime wedges (for serving)
  • Chopped fresh parsley or cilantro (for garnish)

Instructions

  1. Prepare the gazpacho base: Roughly chop peeled cucumbers and place in blender or food processor. Add avocados, jalapeño (if using), minced garlic, Greek yogurt, lime juice, cilantro, salt, and pepper. Blend until smooth. Add cold water or vegetable broth gradually to reach a creamy but pourable consistency. Adjust seasoning to taste.
  2. Chill the soup: Pour gazpacho into a bowl or container, cover, and refrigerate for at least 30 minutes to meld flavors.
  3. Marinate the shrimp: Toss peeled and deveined shrimp with olive oil, smoked paprika, cumin, minced garlic, salt, and pepper. Let sit for 5 minutes.
  4. Cook the shrimp: Heat skillet over medium-high heat. Add shrimp in a single layer and cook 2-3 minutes per side until pink and opaque with slight char. Avoid overcrowding; cook in batches if needed. Remove from heat.
  5. Serve: Pour chilled gazpacho into bowls or glasses. Top with cooked shrimp. Garnish with chopped parsley or cilantro and a lime wedge.

Notes

Choose ripe but firm avocados for best creaminess. Peeling cucumbers is optional. Chill the soup and serving bowls for best flavor and texture. Do not overcook shrimp to avoid rubbery texture. Adjust seasoning and spice levels to taste. For vegan version, skip shrimp and use plant-based yogurt.

Nutrition

Keywords: gazpacho, cucumber soup, avocado soup, cold soup, shrimp topping, summer recipe, easy soup, creamy soup, healthy soup, gluten-free, dairy-free option

Find it online: https://savoryrecipes.info/creamy-cucumber-avocado-gazpacho-recipe-easy-shrimp-topping-ideas/