Cucumber Avocado Gazpacho with Shrimp

Name: Cucumber Avocado Gazpacho with Shrimp
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: European, Mediterranean, Spanish
Ingredients: 1 ripe Hass avocado (halved and pitted); 1 small cucumber (peeled); 2 cups vegetable broth; 1 shallot (chopped); 1 tablespoon lemon juice (more to taste); 1 tablespoon rice vinegar; 1/4 teaspoon sea salt (more to taste); 1/4 teaspoon ground black pepper (more to taste); 10 large shrimp (peeled and deveined); 1/2 teaspoon chili powder; 1/8 teaspoon cayenne pepper; pinch salt; 1 tablespoon olive oil; 1 ear corn (cooked and cut from the cob); 1 fresh tomato (diced); basil (sliced thin for garnish); splash extra virgin olive oil (for garnish); red chili pepper (sliced, for garnish)

Instructions

Prep:15minCook:8min

This Cucumber Avocado Gazpacho with Shrimp is such a refreshing soup for a hot day! You can customize it by adding in a few extra toppings, like corn or tomatoes. This gazpacho soup with shrimp is the perfect dish for a summer party or an easy lunch or dinner when it's hot outside! It's creamy, but dairy-free and Paleo and Whole30 friendly.

Updated at: Fri, 03 Jul 2026 08:41:10 GMT