Summer Mexican Low-Carb Shrimp Gazpacho

Summer Mexican Low-Carb Shrimp Gazpacho

Soup and summer don’t usually mix but summer and gazpacho? A total match made in heaven. This cool low-carb Summer Mexican Shrimp Gazpacho is bursting with vibrant fresh flavors from tomatoes, jalapeños, cucumber, onion, garlic, and a bell pepper.

By blending those veggies with a little lime, vinegar, cumin, salt, and a very generous glug of olive oil you’ll have one creamy soup that’s ready to be topped with spicy grilled shrimp and creamy avocado. This is one soup you’ll want all summer long.

The awesome thing about gazpacho is that it can be made ahead of time since it does need to chill for a few hours anyways. For those busy summer days this is the perfect meal to make ahead of time so it will be ready to go when you are.

Preparation time

Hands-on:    15 minutes
Overall:     3 hours 15 minutes

Nutritional values (per serving, about 2 cups)

Total Carbs	19.9	grams
Fiber	7.4	grams
Net Carbs	12.6	grams
Protein	12.2	grams
Fat	37.2	grams
of which Saturated	5.3	grams
Energy	445	kcal
Magnesium	64	mg (16% RDA)
Potassium	989	mg (50% EMR)

Macronutrient ratio: Calories from carbs (12%), protein (11%), fat (77%). This soup is enough to be served as a complete meal. If 12.6 grams of net carbs if too much for you, make into an appetiser and serve as 6 servings (8.4 grams of net carbs per serve) or 8 servings (6.3 grams of net carbs per serve). Optionally, double the shrimp and topping for extra fat and protein.

Ingredients (makes 4 servings) Soup:

• 1 ½ lbs on the vine tomatoes (680 g)
• 1 cucumber (350 g/ 12.4 oz)
• ½ red bell pepper (75 g/ 2.7 oz)
• 1 medium red onion (120 g/ 4.2 oz)
• 1 jalapeno (14 g/ 0.5 oz)
• 1 clove garlic
• 1 lime, juiced (45 ml)
• 1 tbsp balsamic vinegar (15 ml)
• ½ tsp cumin
• ½ cup extra virgin olive oil (120 ml/ 4 fl oz)
• sea salt to taste

Shrimp:

• ½ lb shrimp, peeled and deveined (227 g)
• ½ tbsp extra virgin olive oil
• ½ tsp paprika
• ½ tsp sea salt
• ½ tsp garlic powder

Toppings:

• 1 avocado, sliced (200 g/ 7.1 oz)
• 1 jalapeño, thinly sliced (14 g/ 0.5 oz)
• 2 tbsp minced red onion (15 g/ 0.5 oz)
• 2 tbsp diced cucumber (20 g/ 0.7 oz)
• 2 tbsp diced tomato (20 g/ 0.7 oz)

Instructions

1. Cut the soup vegetables in half then place all of the soup ingredients minus the olive oil into a blender and blend until very smooth.
2. With the blender running slowly pour in the olive oil until the soup becomes creamy. Season with salt to taste. Chill for at least 3 hours.
3. Before serving make the shrimp by tossing the shrimp with the oil and spices in a small bowl. Transfer to a skillet over medium high heat and cook 3-4 minutes per side until opaque in the center.
4. In a small bowl combine the diced onion, cucumber, and tomato. Divide the soup between 4 bowls and top with the shrimp, avocado, sliced jalapeno, and diced veggies.

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