Try this fruit-forward take on the classic Spanish dish.
“Nutrient-rich strawberries take the place of fresh tomatoes in this chilled soup, which is perfect for a summer lunch or appetizer,” says New York City–based recipe developer Beth Lipton. “Refrigerate for at least 12 hours (a full day is even better) so that the flavors can fully develop," she recommends. Shrimp add protein, but feel free to swap in crabmeat if you prefer.
Ingredients
Directions
Step 1
Make gazpacho: Combine ¼ cup olive oil, garlic, and scallions in a small skillet. Cook over low heat until mixture sizzles. Let sizzle for 30 seconds, then transfer to a blender. Add cucumber, bell pepper, strawberries, parsley, and 1 cup vegetable juice and blend until smooth. Add more vegetable juice until you reach desired consistency. Blend in honey, vinegar, and coconut aminos; season with salt and pepper to taste.
Step 2
Place soup in a large container and refrigerate for at least 12 hours, but up to 24. Taste and season again before serving.
Step 3
Before serving, cook shrimp: Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. In a bowl, toss shrimp with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Roast, turning once, until just cooked through, 8 to 10 minutes. Transfer to a cutting board and let cool.
Step 4
Just before serving, chop shrimp and avocado. Divide soup among 4 bowls and garnish with shrimp and avocado. Drizzle over a little extra olive oil, top with some pepper, and serve.