Yellow Tomato Gazpacho with Poached Shrimp
A refreshing, nutrient-packed summer recipe that’s light, vibrant, and full of flavor.
When the weather heats up, this chilled yellow tomato gazpacho makes the perfect no-cook meal — bright, tangy, and bursting with antioxidants. Paired with tender poached shrimp, it’s a refreshing and protein-rich dish ideal for lunch, dinner, or entertaining guests.
Ingredients
Gazpacho:
- 2 lbs. ripe yellow tomatoes, washed, cored, and quartered
- ¾ cup chopped Vidalia onion
- ½ cup chopped yellow bell pepper
- 2 garlic cloves, chopped
- 3 Tbsp fresh lime juice
- ⅓ cup extra-virgin olive oil
- Salt and pepper to taste
- ⅓ cup diced English cucumber (for garnish)
- 16 cilantro leaves (for garnish)
Poached Shrimp:
- 1½ to 2 quarts water
- 2 tsp sea salt or kosher salt
- 2 Tbsp Old Bay seasoning
- ½ lb. medium shrimp, peeled and deveined
Directions
1. Make the Gazpacho:
- Place tomatoes, onion, pepper, garlic, and lime juice in a blender.
- Blend on low until pureed, then slowly increase to high speed.
- While blending, gradually drizzle in olive oil until smooth and creamy (1–2 minutes).
- Season with salt and pepper to taste.
- Pour into a bowl, cover, and refrigerate for at least 4 hours (overnight preferred) for the best flavor.
2. Poach the Shrimp:
- Bring water, salt, and Old Bay seasoning to a boil in a medium pot.
- Add shrimp, stir, then turn off the heat.
- Let shrimp sit for 2 minutes or until bright pink and cooked through.
- Drain and chill before serving.
3. Serve and Garnish:
- Pour chilled gazpacho into bowls.
- Top each serving with poached shrimp, diced cucumber, and fresh cilantro leaves.
Yellow tomatoes are rich in vitamin C, lycopene, and antioxidants, which support healthy skin and help reduce inflammation.
For a vegetarian version, skip the shrimp and top with diced avocado or crispy chickpeas instead.
