Skip to main content

Gazpacho with Avocado and Shrimp

Recipe by Kathleen Zelman, MPH, RD/LD

Nothing says summer better than a delicious, healthy cold soup. Made with antioxidant and fiber-rich vegetables, lean protein, and healthy fats – it boasts all the ingredients for heart health and to fill you up and keep you well hydrated.


  • 3 stalks celery, rough chop
  • 1 English cucumber, peeled, seeded and diced
  • 1 large red bell pepper, rough chop
  • 1 pound fresh tomatoes, diced
  • 3-4 cloves garlic, chopped
  • 4 cups low sodium tomato juice
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic or sherry vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon lime juice
  • Salt and pepper to taste


  • ½ pound cooked, peeled shrimp
  • ½ avocado, sliced
  • 2 scallions, thinly sliced


In the bowl of a food processor, combine celery, cucumber, red pepper, tomatoes and garlic; pulse to finely chop vegetables. Transfer to a large bowl and combine with remaining ingredients except garnishes. Chill for two hours. Serve soup in individual bowls garnished with shrimp, avocado and scallions.


Yield: 6 servings

Nutritional Information

Amount per serving:
Calories: 141
Calories from fat: 45
Fat: 5g
Saturated Fat: 1g
Cholesterol: 73mg
Sodium: 149mg
Carbohydrate: 15g
Fiber: 4g
Sugars: 9g
Protein: 11g

Looks like your browser is a little out-of-date.

Experience at its fullest by upgrading to a newer version of one of these browsers: