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gazpacho with shrimp. vegetable cuttings and herbs on cutting board

Quick Pickled Cajun Shrimp Gazpacho

The Iron Sister
A beautifully fresh and piquant summer soup with delicious quick -pickled shrimp.
Prep Time 20 mins
Chilling Time 2 hrs
Total Time 2 hrs 20 mins
Course Side Dish, Snack, Soup
Cuisine Seasonal, Southern, Summer
Servings 4

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).
Keyword gazpacho, gluten free, healthy meals, no oven, seafood