Chilled Shrimp and Cucumber Gazpacho

This elegant chilled soup takes inspiration from traditional Spanish gazpacho and transforms it into a protein-packed, Optavia-friendly meal that's perfect for warm weather dining. Instead of the typical bread-thickened base, this version relies on crisp cucumbers, fresh herbs, and a touch of Greek yogurt to create a silky, refreshing texture that feels indulgent while staying remarkably light. Wild-caught shrimp provides the lean protein foundation for this Lean & Green meal, offering approximately 30 grams of protein per serving with minimal fat. The shrimp are quickly poached to tender perfection, then chilled alongside the vibrant green soup base. Fresh cucumber forms the backbone of the gazpacho, contributing hydration, crunch, and a clean, garden-fresh flavor that's enhanced by aromatic herbs like cilantro and mint. What makes this gazpacho truly special is its versatility and make-ahead convenience. The soup actually improves after a few hours in the refrigerator as the flavors meld together, making it an ideal meal prep option for busy weekdays. The brilliant green color and elegant presentation belie how simple it is to prepare—most of the work happens in a blender, with minimal cooking required. Served ice-cold with a garnish of fresh herbs and a squeeze of lime, this gazpacho delivers maximum refreshment with zero guilt. It's hydrating, satisfying, and provides the perfect balance of protein and vegetables that Optavia's Lean & Green guidelines call for, all while tasting like a restaurant-quality dish you'd order at a upscale bistro on a summer afternoon.

Ingredients

• 12 ozwild-caught shrimp, peeled and deveined
• 2 cupsEnglish cucumber, peeled and roughly chopped
• 1 cupcelery, chopped
• 1/2 cupgreen bell pepper, seeded and chopped
• 1/4 cupfresh cilantro, packed
• 2 tbspfresh mint leaves, packed
• 1/4 cupplain non-fat Greek yogurt
• 2 tbsplime juice, fresh squeezed
• 1 clovegarlic, minced
• 1/2 cupvegetable broth, low-sodium
• 1/2 tspsalt
• 1/4 tspblack pepper, freshly ground
• 1 pinchcayenne pepper optional
• 4 cubesice cubes

Method

1. Bring a medium pot of water to a boil over high heat. Add a pinch of salt to the water. 0:05
2. Add the shrimp to the boiling water and cook for 2-3 minutes until they turn pink and opaque, curling into a C-shape. 0:05
3. Drain the cooked shrimp and immediately transfer to a bowl of ice water to stop the cooking process. Let cool for 2 minutes, then drain and pat dry with paper towels. 0:05
4. In a blender, combine the chopped cucumber, celery, green bell pepper, cilantro, mint, Greek yogurt, lime juice, and minced garlic. 0:05
5. Add the vegetable broth, salt, black pepper, and cayenne pepper (if using) to the blender. 0:04
6. Add the ice cubes to the blender and blend on high speed for 60-90 seconds until completely smooth and vibrant green. 0:05
7. Taste the gazpacho and adjust seasoning with additional salt, pepper, or lime juice as needed. 0:04
8. Transfer the gazpacho to a covered container and refrigerate for at least 1 hour to allow flavors to meld and soup to become thoroughly chilled. 0:04
9. When ready to serve, divide the chilled gazpacho between two bowls. Top each serving with 6 ounces of the chilled poached shrimp. 0:05
10. Garnish with additional fresh herbs if desired and serve immediately while ice cold. 0:04