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Soup and summer don’t usually mix but summer and gazpacho? A total match made in heaven. This cool low-carb Summer Mexican Shrimp Gazpacho is bursting with vibrant fresh flavors from tomatoes, jalapeños, cucumber, onion, garlic, and a bell pepper.

By blending those veggies with a little lime, vinegar, cumin, salt, and a very generous glug of olive oil you’ll have one creamy soup that’s ready to be topped with spicy grilled shrimp and creamy avocado. This is one soup you’ll want all summer long.

The awesome thing about gazpacho is that it can be made ahead of time since it does need to chill for a few hours anyways. For those busy summer days this is the perfect meal to make ahead of time so it will be ready to go when you are.

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0 days, 3 hours, 0 minutes Hands-on 15 minutes Overall 3 hours 15 minutes Serving size about 2 cups Allergy information for Summer Mexican Low-Carb Shrimp Gazpacho ✔ Gluten free ✔ Dairy free ✔ Egg free ✔ Nut free ✔ Coconut free ✔ Fish free Pescatarian Print Recipe Download Recipe

Nutritional values (per serving, about 2 cups)

Net carbs 12.6 grams Protein 12.2 grams Fat 37.2 grams Calories 445 kcal Calories from carbs 12%, protein 11%, fat 77% Total carbs 19.9 grams Fiber 7.4 grams Sugars 9.9 grams Saturated fat 5.3 grams Sodium 922 mg ( 40 % RDA ) Magnesium 64 mg ( 16 % RDA ) Potassium 989 mg ( 49 % EMR )

Ingredients (makes 4 servings) Soup: 1 1 / 2 lbs on the vine tomatoes (680 g)

lbs on the vine tomatoes (680 g) 1 cucumber (350 g/ 12.4 oz)

1 / 2 red bell pepper (75 g/ 2.7 oz)

red bell pepper (75 g/ 2.7 oz) 1 medium red onion (120 g/ 4.2 oz)

1 jalapeno (14 g/ 0.5 oz)

1 clove garlic

1 lime, juiced (45 ml)

1 tbsp balsamic vinegar (15 ml)

1 / 2 tsp cumin

tsp cumin 1 / 2 cup extra virgin olive oil (120 ml/ 4 fl oz)

cup extra virgin olive oil (120 ml/ 4 fl oz) sea salt to taste Shrimp: 1 / 2 lb shrimp, peeled and deveined (227 g)

lb shrimp, peeled and deveined (227 g) 1 / 2 tbsp extra virgin olive oil

tbsp extra virgin olive oil 1 / 2 tsp paprika

tsp paprika 1 / 2 tsp sea salt

tsp sea salt 1/ 2 tsp garlic powder Toppings: 1 avocado, sliced (200 g/ 7.1 oz)

1 jalapeño, thinly sliced (14 g/ 0.5 oz)

2 tbsp minced red onion (15 g/ 0.5 oz)

2 tbsp diced cucumber (20 g/ 0.7 oz)

2 tbsp diced tomato (20 g/ 0.7 oz)

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Lauren Lester Creator of Healthful Creative Lauren is a food photographer, recipe developer, and author. She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography. More posts by Lauren Lester