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Tomato Gazpacho with Corn, Shrimp, & Cheese “Croutons”

Tomato Gazpacho with Corn, Shrimp, & Cheese “Croutons”

  • Yield: 8-10 servings 1x



For the Gazpacho:

  • 2 lbs ripe tomatoes, roughly chopped
  • 2 cubanelle peppers, sliced
  • 1 English cucumber, sliced
  • ½ of a red onion, roughly chopped
  • 3 garlic cloves, peeled and sliced
  • 2 tablespoons sherry vinegar (or more, to taste)
  • ½ cup extra-virgin olive oil
  • Salt and pepper, to taste
  • Fresh basil, for garnish

For the Topping:

  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 lb peeled/deveined shrimp
  • 3 ears of corn, kernels removed
  • ½ of an English cucumber, diced
  • Drizzle of extra-virgin olive oil

For the Cheese “Croutons”:

  • Few teaspoons of olive oil
  • Flour, for coating the cheese
  • 8 oz halloumi or feta chunk cheese
  • Salt


For the Gazpacho:

  1. Add the tomatoes, peppers, cucumber, onion, and garlic to a blender (work in batches if needed). Blend until very, very smooth (see NOTE).
  2. Add in the vinegar, a healthy pinch each of salt and pepper, and blend again.
  3. With the blender running, slowly stream in the olive oil. The gazpacho should lighten in color and become slightly thicker.
  4. Taste and add more vinegar or salt, as needed (keep in mind that the flavors will develop over time – so resist overseasoning at this point!).
  5. Transfer the mixture to an airtight container and place in the fridge for at least 6-8 hours (overnight is even better).
  6. Before serving, check the seasonings again, and adjust as necessary.

For the Topping:

  1. Heat a large nonstick skillet over medium heat and add the olive oil. Season the shrimp with salt and pepper and add to the hot pan. Cook for 2 minutes, stirring frequently, or until the shrimp are cooked through and pink. Remove the shrimp from the pan, place in a medium mixing bowl, and return the pan to the heat.
  2. Add the corn, along with another pinch of salt and cook for 3-4 minutes or until the corn just begins to soften. Add the corn to the bowl with the shrimp.
  3. Once the corn and shrimp have cooled for a few minutes, stir in the chopped cucumber. Drizzle in a little extra-virgin olive oil and season, to taste, with more salt and pepper. Set aside until you are ready to serve.

For the Cheese “Croutons”:

  1. Wipe the skillet used for the shrimp/corn out with a paper towel. Add a drizzle of oil and place the pan over medium-high heat.
  2. Place a little bit of flour (I used roughly ¼ cup) on a plate.
  3. Slice the cheese into ½-inch thick slices and pat dry with paper towels.
  4. Place the cheese slices in the flour and turn to lightly coat. Shake off the extra flour.
  5. Add the cheese slices to the hot pan and sear, untouched, for 1 minute. A golden brown crust should form on the first side of the cheese. Gently flip over the slices and sear for another minute on the second side.
  6. Remove the slices from the pan and set on a plate lined with paper towels.

To Serve:

  1. Ladle the cold gazpacho into bowls and top each with a few spoonfuls of the shrimp-corn salad and 1-2 slices of the crispy cheese. Drizzle with a splash of sherry vinegar and a couple fresh basil leaves and serve immediately.


  1. If using a high-powered blender, you probably will not need to strain the gazpacho at all. I have a Blendtec and just blended the heck out of the soup. The consistency was perfect for me. You may choose to strain your soup after blending if it is not the texture you prefer.