Sunday, June 24, 2018

Superfast Shrimp Gazpacho, Cold and Delicious for Souper (Soup, Salad & Sammie) Sundays

It's actually cooler here today than it has been the last couple weeks. Still, I'm in the mood for little or no cooking and this Shrimp Gazpacho from Chef Eric Ripert sounded perfect. Just some rough chopping, pureeing in a blender, and chilling--the most labor intensive part is shelling and sauteing the shrimp.

I found this recipe online at Food & Wine along with a couple of quick fish recipes that I will likely try at some point.

Shrimp Gazpacho
By Chef Eric Ripert via
(Serves 3 to 4)
Cut 4 tomatoes, 1 peeled cucumber, 1 red bell pepper and 1 small onion into chunks. Puree in a blender, then season with olive oil, vinegar and hot sauce; top with sautéed shrimp.

That's all there is to it. I used a tarragon vinegar for a little extra flavor. I also kept out a little of the cucumber, red pepper and tomato to dice and top the soup with. For the shrimp, I shelled and deveined some good large shrimp and tossed them with a bit of olive oil and a mix of dried thyme, smoked paprika, celery seed, Aleppo pepper, salt and pepper. Then I sauteed them until cooked through.

Notes/Results:  Fast, simple and good. Use fresh, good vegetables so they have plenty of flavor. You can adapt it to your tastes with hot sauce or herbs and spices, I used Aleppo pepper to spice up my shrimp so I didn't add hot sauce to the soup and think that with the tarragon vinegar, salt and black pepper, it tasted great--with the vegetables really coming through. I really enjoyed it as a light lunch--the shrimp make it satisfying enough for a light meal. I would happily make this one again.

Linking this full-of-fresh-veggies-and-shrimp-soup to I Heart Cooking Clubs where this weeks theme is From the Farm

Now let's look in the Souper Sundays kitchen and see who is here.

Debra of Eliot's Eats shared her book-inspired Potato Salad with Kombu and said, "Since there was a Fourth of July picnic for the residents, I decided to focus on a potato salad, something that might have been served at that picnic and something perhaps that Fin might have prepared for one of his wooing sessions on the beach with Cecibel. This salad was delicious and perfectly paired with the rest of the Blue Apron meal of Blackened Ginger Pork Burgers and a Napa Cabbage Slaw.

The Hungry Mountaineer made Sweet Potato and Kale Soup with Roasted Garlic and said, "After a morning of chasing the pups up and down the lake, a healthy soup like this one chock full of sweet potatoes and kale tastes amazing! And as you are cooking, you can even give the sweet potato skins to your favorite pooch!"

Tina of Squirrel Head Manor tested out a new cookbook Vineyard Chicken and Corn Chowder and said, "One thinks of chowder as being made exclusively with seafood but that's not always the case.  Since getting this cool book from Thrift Books I have been planning lots of soup and chowders for our work week lunches. ... This was very easy to prepare and gave us a couple of lunches and one starter course."

Judee of Gluten Free A-Z Blog made Instant Pot Mushroom Soup and said, "I love mushroom soup, but I prefer mine broth-like and not creamy. This wonderful Asian style recipe can be cooked in 8 minutes in the Instant Pot and will not disappoint. (Of course experienced Instant Pot users know that it requires a little time to heat up and release steam as well as cook). If you don't have an Instant Pot it can cook on the stove top covered for about an hour.

Mahalo to everyone who joined in with Souper Sundays this week!

About Souper Sundays:

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.) 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).

Have a happy, healthy week!


  1. I like superfast! Linking up again---can you believe it?

  2. Why have I never thought of topping gazpacho with shrimp before? Now I'm on a mission to make this while it's still hot as hell.

    Excited to see Tina using her Chowderland book! Chowder definitely isn't all about fish or seafood. In fact, corn chowder is my fave!


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