A light summer dish that is heavy on the flavor. This gluten free gazpacho is topped with a easy, quick- pickled Cajun shrimp. An oven-less meal that works for those balmy days when a cool dish is necessary. Beautiful summer veggies come together for an elegant chilled soup, with Cajun shrimp adding a spicy southern kick!
This recipe’s flavors are off the charts! Aromatic herbs, fresh veggies, and shrimp combine for a bite you won’t want to miss. Gazpacho paired with quick pickled shrimp is a dish you can quickly make, chill, and serve when the time is right. It’s so easy to make ahead – with a tangy, savory payoff. The ingredients are late summer in a bowl- vibrant tomatoes, refreshing cucumbers, and basil play very well together in this gazpacho with a southern twist.
Gazpacho is a lovely summer soup with roots in Spanish cuisine. And while it’s traditionally made with bread blended in, I wanted lighter fare that still celebrated the bounty of the season. This gazpacho is garden-fresh, fragrant, and so much fun to eat. And it’s one for my gluten free people (kinda rare around here). You could serve it as an appetizer for a small garden party or for supper with roasted potatoes. I love the spicy and seasonal flavors of this soup and I think you will too.
Give this recipe a try and rate- use #ironsistereats on Instagram!
Quick Pickled Cajun Shrimp Gazpacho
Equipment
- food processor
Ingredients
Gazpacho
- 2 lbs ripe tomatoes preferably organic
- 1/3 red onion
- 1/2 large cucumber peeled, seeded
- 1 bell pepper
- 1/3 cup basil leaves
- 2 garlic cloves
- 1/3 cup olive oil
- 2-3 tbsp red wine vinegar
- fresh ground pepper
- salt generous
Quick Pickled Cajun Shrimp
- 1 lemon
- 1/3 cup red onion
- 2 tbsp olive oil
- 1/4 cup red wine vinegar
- 1 tbsp fresh dill
- 1 garlic clove
- 2 heaping tsp spicy Cajun seasoning
- 1/2 lb small or medium sized shrimp cooked
- salt
- pepper
Instructions
Gazpacho
- Roughly chop all vegetables, garlic cloves and basil. Add to food processor along with oil and vinegar until smooth. Additional oil may be needed if mixture is too thick. Season to taste with salt and pepper. Pour into container and chill for at least 2 hours.
Quick Pickled Cajun Shrimp
- Thinly slice lemon and red onion and place in medium sized bowl. Add vinegar, oil, dill, salt, pepper, and Cajun seasoning. Stir until combined then place mixture in large freezer bag.
- Add cooked shrimp to large freezer bag and toss, making sure all shrimp is coated. Refrigerate and chill for at least 2 hours.
- Serve gazpacho in small bowls. Generously garnish with shrimp and basil (if desired).