Chilled Tomato Gazpacho with Cumin Shrimp
NOTE: Blender or Food Processor Required
- Wheat
- Soy
- Shellfish
- Milk
This refreshing chilled vegetable soup brings together tomatoes, cucumbers, and scallions in a blender or food processor (required!) with a little bread and a dose of olive oil for rich, fruity smoothness. You’ll top the gazpacho with earthy cumin-spiced shrimp, and finish with a dollop of tangy yogurt and ciabatta toasts for crunchy contrast.
Ingredients
2 unit
Veggie Stock Concentrate
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 teaspoon
Cumin
10 ounce
Shrimp
(Contains: Shellfish)
2 tablespoon
Yogurt
(Contains: Milk)
1 unit
Long Green Pepper
2 unit
Mini Cucumber
3 unit
Tomato
2 unit
Scallions
1 slice
White Bread
(Contains: Wheat, Soy)
1 teaspoon
Garlic Powder
5 teaspoon
Sherry Vinegar
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
4 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. Wash and dry produce. • Rinse shrimp* under cold water, then pat dry with paper towels. Toss in a large bowl with 1⁄2 tsp cumin (1 tsp for 4), salt, and pepper. • Heat a large drizzle of olive oil in a large pan over high heat. Add shrimp; cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Transfer to a plate and place in the refrigerator to chill. • Wash and dry bowl used for shrimp.
• While shrimp chill, trim and quarter tomatoes. • Trim and cut cucumbers crosswise into 2-inch-thick rounds; finely dice a few pieces until you have 2 TBSP (4 TBSP for 4 servings). Place diced cucumber in a small bowl and refrigerate until ready to serve. • Halve, core, and quarter green pepper lengthwise (remove ribs and seeds for less heat). • Trim scallions; thinly slice greens and leave whites whole. • Tear bread into 1-inch pieces.
• Place tomatoes, cucumber rounds, green pepper, scallion whites, and bread in a blender (or food processor). • Add stock concentrates, garlic powder, remaining cumin, 3 TBSP olive oil, 1 TBSP vinegar (be sure to measure), 1⁄2 tsp salt, and pepper (for 4 servings, use 6 TBSP olive oil, 2 TBSP vinegar, and 3⁄4 tsp salt). (Reserve remaining vinegar for another use.) • Blend, scraping down the sides as needed, until mostly smooth and no large pieces remain, 60-90 seconds.
• Transfer gazpacho to bowl used for shrimp. Tightly cover with plastic wrap and place in the refrigerator to chill for at least 10 minutes. TIP: If you have time, let gazpacho, shrimp, diced cucumber, and scallion greens chill for up to 2 hours in the refrigerator.
• Halve and toast ciabatta. Spread cut sides with softened butter; season with salt and pepper. • Halve each piece on a diagonal.
• Divide gazpacho between bowls. Drizzle each bowl with yogurt and with olive oil to taste. Top with diced cucumber and as many cumin shrimp as you like. Sprinkle with scallion greens. TIP: Sprinkle with a pinch of chili flakes from your pantry if you like things spicy! • Serve with ciabatta toasts and any remaining cumin shrimp on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the refreshing taste, though some found it needed more tomato flavor or seasoning.
- Ease of prep: Customers praised the simple preparation, especially enjoying the blender-based recipe 🍲.
- Suggestions: Consider roasting tomatoes first for deeper flavor; strain soup for smoother texture.
- Leftovers: Some found it even better the next day, while others felt it didn't keep as well.
- Texture: A few noted the soup was too chunky or grainy; blending longer or straining may help.
- Summer meal: Widely appreciated as a cool, refreshing option for hot weather 🌶️.
Reviews from our home cooks
Okay so this was a great recipe, and I'm keeping this card. The point of confusion for me was, it was just a lot in one step... and I missed the fact the shrimp needed to be chilled after cooking. Not a big deal at all, and I just put them in the freezer to rapidly cool them. Hope to see more gazpacho recipes and other 'cool' Summer in general recipes.
I *love* gazpacho! I wish you'd offer this or other recipes more often. The shrimp and cumin made a nice variation. I did let everything chill for over two hours, because to me, that's the best way to serve gazpacho!
Absolutely unique and delicious. First gazpacho! And so so easy in every way. I do kind of wish it was sour cream instead of yogurt but that's personal preference. Some fine tuning needed with the timing of the recipe (which is usually perfect with HelloFresh...could preheat the pan FIRST while rinsing shrimp) Going in my favorites list and learned techniques from HelloFresh. Want more Test Kitchen recipes!
The flavors were great, especially the shrimp. Appearance-wise, very unappealing. Using a standard blender is probably not the best option for this recipe, it did not liquefy the ingredients very well, leading to an appearance akin to oatmeal. I would definitely recommend a higher-power food processor and/or an immersion blender instead.
I love gazpacho and couldn't help making my HF ingredients into a bigger batch of it. I added about a cup of ripe grape tomatoes, used all of the sherry vinegar, and added a 12-oz can of spicy V8 juice. The meal was delicious; I would definitely make the same changes to gazpacho next time.
I have never tasted Gazpacho before and was very hesitant about this meal. I absolutely love shrimp and used to cold cooked shrimp in the Mexican version of shrimp cocktail. This meal reminds me of that but different flavors. I loved this meal and perfect for summer! So delicious!
Two of my favorites in one ~ and even better, 2 cool items just in time for summer's heat. Enjoyed both the shrimp and gazpacho so much, forgot all about the toast
This was the BEST gazpacho I've ever had! Way better flavor with more stuff in it that mostly just tomatoes! We will definitely order this again.
New to us - never been a fan of gazpacho I've tried, but this was great. Surprisingly easy to prepare and a wonderful light meal on a very hot day!
Simple, easy to make, tasty, and best of all, the gazpacho doesn't taste anything like the raw vegetables that were put in it!
