Q1: Can I use frozen shrimp instead of fresh for this gazpacho?

Absolutely! Frozen wild-caught shrimp works perfectly for this recipe. Simply thaw the shrimp completely in the refrigerator before cooking, following the same process in Step 2 of boiling for 2-3 minutes until they turn pink and curl into a C-shape. Just ensure you drain and pat them dry thoroughly as instructed in Step 3 to prevent excess water from diluting the gazpacho's flavor. Frozen shrimp can be a convenient and equally delicious alternative to fresh shrimp.

Q2: What can I substitute if I don't have fresh herbs like cilantro or mint?

If fresh herbs are unavailable, you can use dried herbs, though the flavor profile will be slightly different. Use about 1 teaspoon of dried cilantro and 1/2 teaspoon of dried mint as replacements. Alternatively, you could use other fresh herbs like parsley or basil that might be more readily available. The key is to maintain the fresh, bright flavor profile, so choose herbs that complement the cucumber and shrimp. If using dried herbs, add them during Step 5 when blending other seasonings.

Q3: How can I make this recipe dairy-free or vegan?

To make this recipe dairy-free, replace the Greek yogurt in Step 4 with a non-dairy alternative like unsweetened coconut yogurt or silken tofu. For a vegan version, omit the shrimp and replace with chilled, diced cucumber or cooked white beans for protein. You'll want to maintain the same volume of liquid and protein to keep the gazpacho's consistency. The blending technique in Step 6 remains the same, ensuring a smooth, vibrant green soup that's both nutritious and flavorful.

Q4: How long can I store this gazpacho, and what are the best storage practices?

After completing Step 8 and chilling the gazpacho, it can be stored in a covered container in the refrigerator for up to 2-3 days. The flavors will continue to meld and potentially become more intense. However, for optimal freshness, add the shrimp (Step 9) only when you're ready to serve. When storing, press plastic wrap directly onto the surface of the gazpacho to prevent oxidation and maintain its vibrant green color. Always keep refrigerated and give the soup a quick stir before serving to redistribute any settled ingredients.

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.

Mia

Recipe Author: Welcome to Mia's Kitchen, where every recipe is plant-forward, anti-inflammatory, and full of flavor. Her meals make it easy to eat well, support gut health, and enjoy balanced, wholesome cooking at home.

Nutrition

25 minutes

None servings

245 calories

Fat 2.50g

Carbs 15.00g

Protein 38.00g

Ingredients

12 oz	wild-caught shrimp, peeled and deveined
2 cups	English cucumber, peeled and roughly chopped
1 cup	celery, chopped
1/2 cup	green bell pepper, seeded and chopped
1/4 cup	fresh cilantro, packed
2 tbsp	fresh mint leaves, packed
1/4 cup	plain non-fat Greek yogurt
2 tbsp	lime juice, fresh squeezed
1 clove	garlic, minced
1/2 cup	vegetable broth, low-sodium
1/2 tsp	salt
1/4 tsp	black pepper, freshly ground
1 pinch	cayenne pepper (optional)
4 cubes	ice cubes

Equipment

Cutting board

measuring spoons

measuring cups

knife

serving bowls

colander

mixing bowls

vegetable peeler

medium pot

blender

Anti-Inflammatory Diet

Packed with anti-inflammatory ingredients like fresh herbs, cucumber, and wild-caught shrimp, this gazpacho supports reducing inflammation. The recipe emphasizes colorful vegetables, lean protein, and natural, unprocessed components.

Clean Eating

A quintessential clean eating recipe featuring whole, minimally processed ingredients like wild-caught shrimp, fresh vegetables, and herbs. The gazpacho avoids refined sugars, artificial additives, and focuses on natural, recognizable whole foods.

Intermittent Fasting

An ideal meal for intermittent fasting windows, this recipe provides high-quality protein, nutrient-dense vegetables, and balanced macronutrients to help practitioners feel satisfied during limited eating periods. Its light, refreshing nature makes it perfect for breaking a fast.

Low-Carb Diet

With only 4-5g net carbs per serving from vegetables, this gazpacho is an excellent low-carb option. The recipe prioritizes lean protein and low-carb vegetables while avoiding grains and high-carbohydrate ingredients.

Mediterranean Diet

This gazpacho perfectly embodies Mediterranean diet principles with its emphasis on seafood, fresh vegetables, herbs, olive oil, and lean protein from wild-caught shrimp. The recipe highlights whole, minimally processed ingredients and incorporates heart-healthy components typical of Mediterranean cuisine.

Optavia

This gazpacho is a perfect Lean & Green meal for Optavia, providing lean protein from wild-caught shrimp, abundant non-starchy vegetables, and maintaining precise portion control. It meets the diet's requirements for protein and vegetable balance.

Weight Watchers

This gazpacho aligns perfectly with Weight Watchers principles, featuring lean protein from shrimp, abundant non-starchy vegetables, and minimal added fats. The recipe is nutrient-dense, satisfying, and supports weight management goals.

Instructions

5 min

Bring a medium pot of water to a boil over high heat. Add a pinch of salt to the water.

3 min

Add the shrimp to the boiling water and cook for 2-3 minutes until they turn pink and opaque, curling into a C-shape.

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.

2 min

In a blender, combine the chopped cucumber, celery, green bell pepper, cilantro, mint, Greek yogurt, lime juice, and minced garlic.

1 min

Add the vegetable broth, salt, black pepper, and cayenne pepper (if using) to the blender.

Add the ice cubes to the blender and blend on high speed for 60-90 seconds until completely smooth and vibrant green.