grilled red pepper and shrimp gazpacho

grilled red pepper and shrimp gazpacho

prep time: 30 minutes + refrigeration time
cook time: 16 minutes
ready in: 1 hour, 45 minutes

makes: 4 servings, 1½ oz. each


  • 2 pounds ripe plum tomatoes
  • 2 red bell peppers
  • 1/2 red onion, thickly sliced
  • 1/2 lb. jumbo shrimp, peeled and deveined
  • 1 cup vegetable juice
  • 2 Tablespoons red-wine vinegar
  • 1 Tablespoon chopped fresh parsley
  • 1 Tablespoons chopped fresh basil
  • Ground black pepper, to taste
  • 1 Tablespoon extra-virgin olive oil
  • 1/2 cup chopped avocado
  • 1/2 cup chopped cucumber

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat grill to medium-high.
  2. Grill tomatoes, bell pepper, red onion and shrimp, turning a few times, until the vegetables soften and the skins are blistered, and the shrimp is cooked through, about 8 minutes.
  3. Transfer the pepper to a plastic bag and let it steam until cool enough to handle. Peel off most of the charred skin; cut the pepper in half and discard the stem and seeds.
  4. Chop tomatoes and onion when cooled.
  5. Reserve half of one pepper, place remaining peppers, onion and tomatoes, V-8, vinegar, parsley, basil salt, pepper, paprika and olive oil in a blender and blend until smooth. Refrigerate until chilled, about an hour.
  6. While gazpacho is chilling, chop cooked shrimp and reserved pepper and mix with chopped avocado and cucumber.
  7. Garnish each serving of soup with shrimp mixture.

per serving: 200 calories, 8g fat, 1g saturated fat, 90mg cholesterol, 530mg sodium, 20g carbohydrate, 6g fiber, 12g sugars, 14g protein