Cucumber Gazpacho with Shrimp Salsa


  • 1 pound small shrimp, with shells
  • 2 tablespoons olive oil
  • 1 package Taste the Seasons Gazpacho mix (by Most Delightful Foods, LLC)
  • 2 teaspoons salt, divided
  • 2 fresh medium tomatoes, seeded, diced (about 2 cups)
  • 4 cups fresh cucumber, peeled, seeded, diced, divided
  • 2 cups plain Greek yogurt
  • 2 tablespoons lime juice


  • Peel and devein shrimp.
  • Place the shells in a medium saucepan. Add enough water to cover the shells. Bring to a boil; reduce to simmer for 15 minutes. Strain and reserve the stock; cool.
  • In a large skillet, heat the oil over medium-high heat. Add shrimp and sautĂ© 2 minutes or until opaque, stirring occasionally. Remove from heat; stir in the Gazpacho mix, 1 teaspoon salt and diced tomatoes. Transfer to a bowl; cover and refrigerate.
  • Place 3 cups of the diced cucumber in a blender or food processor. Add yogurt, lime juice, 1 cup of the reserved shrimp stock and the remaining 1 teaspoon salt. Process until smooth. Transfer to a large bowl and stir in the remaining cucumber. Cover and refrigerate until chilled.
  • To serve, ladle soup into individual bowls; top with shrimp salsa.
  • Makes 6 servings

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