Photo of Chunky gazpacho with avocado and shrimp by WW

Chunky gazpacho with avocado and shrimp

Points® value
Total Time
1 hr 20 min
20 min
Here’s the perfect recipe to make when you’ve got a bounty of tomatoes and cucumbers ready to pick in your garden. Plan to invite over guests when you make it because this zingy, chilled soup makes a fuss-free first course dish that’s ideal for summer entertaining. Just give the ingredients a whirl in your food processor and chill until you’re ready to serve. The flavor of the base intensifies in the fridge, so we recommend to whip-it-up the day before you plan to eat it. To make it vegetarian, omit the shrimp and replace it with a dollop of non-fat Greek yogurt.



2 large, heirloom, cored

English cucumber

1 medium, peeled, halved lengthwise

Red bell pepper

1 large, cored, seeded

Tomato juice

16 fl oz, or vegetable juice (such as V-8)


1 medium, minced

Extra virgin olive oil

1 Tbsp

Sherry vinegar

1 Tbsp


½ Tbsp, chopped (plus extra for garnish)

Table salt

1 pinch(es), or to taste

Cooked fresh shrimp

8 large


¼ item(s), medium, diced


1 item(s), large, cut into 8 wedges


  1. Coarsely chop tomatoes, cucumber and red pepper; pulse each type of vegetable (individually) in food processor to a small dice (or use a knife). Place vegetables in a large bowl or container; stir in juice, shallot, oil, vinegar, dill and salt. Chill soup thoroughly for at least one hour or up to overnight.
  2. When ready to serve, spoon gazpacho into serving glasses or small bowls; top with avocado, shrimp and dill. Serve with lemon wedges.
  3. Serving size: 1/2 c soup, 1 shrimp, 1 piece avocado