Soups and stews · 25 min
Gazpacho (Chilled Veggie Soup) with Lemon-Parsley Shrimp Salad Toasts
- 25 min
- 2–6 servings
- 674 kcal / serving
A chilled gazpacho with a bright lemon-Parsley shrimp salad on toasty bread. The soup is smooth with crisp veggie notes, while the shrimp salad adds a savory, citrusy finish that makes weeknights feel lighter.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ tbspcapers
- 4 fl ozchicken or vegetable broth
- ½English cucumber
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ¾ lbraw peeled shrimp, fresh or frozen
- 2tomatoes
- 5 sliceswhole grain bread
- ½yellow bell pepper
- English cucumbers
- lemons
- yellow bell peppers
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, mayonnaise, onion powder, red wine vinegar, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · hand or regular blender · ladle · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½English cucumber
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 2tomatoes
- ½yellow bell pepper
- English cucumbers
- lemons
- yellow bell peppers
Bakery & bread
- 5 sliceswhole grain bread
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
Sauces, oils & condiments
- ½ tbspcapers
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| capers | ½ tbsp | 1 tbsp | 1 ½ tbsp |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| English cucumber | ½ | 1 | 1 ½ |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| lemon | ½ | 1 | 1 ½ |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
| tomatoes | 2 | 4 | 6 |
| whole grain bread | 5 slices | 10 slices | 15 slices |
| yellow bell pepper | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce.
- If using frozen shrimp, thaw and pat dry, then set aside.
- Cube the bread and place in a bowl with the cucumber slices.
- Dice the bell pepper and tomatoes; add them to the bread and cucumber.
- Mince the garlic and add it to a bowl with broth, olive oil, vinegar, and the seasonings; stir to form the soup base.
- Working in batches, blend the soup until semi-smooth, then refrigerate to chill.
- Roast the shrimp under the broiler until opaque, about 3–4 minutes, flipping once; remove and, on the same sheet, toast additional bread slices for 1–2 minutes.
- In a separate bowl, mix capers with mayonnaise, crushed red pepper, lemon juice, and minced parsley. Chop the cooked shrimp and fold into the lemon-mayo mixture. Spoon onto the toasts and serve with the gazpacho poured alongside.
Two tips
- Make ahead: refrigerate the gazpacho up to 1 day; keep the shrimp salad separate until serving.
- Serving idea: swap lemon for lime and parsley for cilantro for a different citrus-herb note, using only listed ingredients or pantry staples.
Nutrition per serving
- Calories
- 674 kcal
- Protein
- 37 g
- Carbs
- 50 g
- Fat
- 37 g
- Fiber
- 8 g
- Sodium
- 1410 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.