Chef Demonstration: Yellow Gazpacho with Spicy Shrimp

By: Stephanie Horton, Dietetic Intern, Nutrition and Fitness Center

Video by: Alan Wong

Looking for a way to spice up your day? Executive Chef Walter Dunphy invites you into the Sargent Choice kitchen to learn how to cook the ever so colorful Yellow Gazpacho with Spicy Shrimp recipe. In this cooking demonstration, you’ll learn how to whip up a healthy exotic dish.

Gazpacho is a Spanish soup and is traditionally served cold. Chef Dunphy uses vine-ripened yellow tomatoes, English cucumbers, and yellow peppers for the base of the soup to give the soup a refreshing flavor. He layers the mixture, which can be made in advance and refrigerated, over cherry tomatoes and homemade crostini (Italian for “little toasts,” known to most Americans as croutons).

Check out the video and recipe below!

This video initially appeared on BU Today.

Happy Cooking!

Color is a great way to brighten up any dish, and it usually means you’re adding more healthy fruits and vegetables to your diet! Would you like to share any of your own tips on how to add more color to your plate?

Yellow Gazpacho with Spicy Shrimp Recipe

32 jumbo shrimp, peeled and deveined with tails on
1 shallot, finely minced
1 clove garlic, finely minced
Juice of one lime
1 teaspoon Spanish extra-virgin olive oil
1 teaspoon champagne vinegar
1/4 teaspoon paprika (preferably Spanish smoked)
1/4 teaspoon ground cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon oregano

6 large vine-ripened yellow tomatoes, peeled, seeded, and roughly chopped
1 cup diced Vidalia onion
1 1/2 cups peeled, seeded, and chopped English cucumber
3/4 cup diced yellow bell pepper
2 cloves garlic, peeled and smashed
1 teaspoon minced fresh jalapeno
1/2 cup blanched almonds
1/4 cup champagne vinegar
1 teaspoon Spanish extra-virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon white pepper

Crostini and garnish
16 one-ounce pieces of whole grain wheat baguette
2 teaspoons Spanish extra-virgin olive oil
1 cup quartered heirloom cherry tomatoes
2 teaspoons fresh mint chiffonade, cut in ribbons
2 teaspoons blanched and toasted almond slivers

Combine all ingredients for the shrimp in a large bowl. Cover and refrigerate for one to three hours.

Place all the gazpacho ingredients in a large bowl and toss. Working in batches, blend in a blender or food processor until smooth, adding water if necessary to achieve desired consistency. When all the ingredients are well blended, place the mixture back in the bowl and refrigerate.

To make the crostini, drizzle the bread pieces with olive oil and toss them in a bowl to coat evenly. Transfer to a baking sheet and cook at 375 degrees for 8 to 10 minutes, checking the bread periodically to ensure even browning. When the crostini are crisp and golden brown, remove them and allow to cool. Toss them in a bowl with the cherry tomatoes.

When the shrimp are ready, heat a nonstick pan over medium-high heat and add the shrimp and marinade, which will begin to sauté. Toss and allow to cook for approximately three minutes, until the shrimp becomes a bit opaque and firm to the touch; remove from heat.

Arrange eight wide-rimmed shallow soup bowls. Line the center of each bowl with an even layer of croutons and tomatoes. Ladle in the chilled gazpacho around the edges. Arrange four shrimp in the center of each bowl and garnish with the almonds and mint chiffonade.

Nutrition facts per serving:

440 calories
12 grams (g) total fat (1 g saturated fat)
42 g carbohydrates (7 g fiber)
43 g protein
650 milligrams (mg) sodium
(Percent of daily vitamins)
Vitamin A 10%
Vitamin C 80%
Calcium 15%
Iron 25%Spi


Richard Blaine posted on April 14, 2011 at 5:18 pm

You know what? That is a killer recipe for Gazpacho! I make it all the time in the hot Southwestern summers that I live in here in my home state. I usually make it the standard way and it is red. I use the standard recipe to make something I call Mexican Shrimp Cocktail to and my friends and family love it, but this yellow version looks really good! The addition of Almonds, I bet that adds a nice little crunch. I usually don’t use Vidalias but rather red onions, but I think this weekend I might just give this recipe a try. I just learned a thing or two! Great Recipe!

Ayfiel posted on February 1, 2012 at 4:15 am

Very nice and clear recipe. A very complete and orderly guidance to cook. I think it is very helpful for readers who want to try making Yellow Gazpacho with Spicy Shrimp at home. thank you
Honey Joys

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