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Though gazpacho originated as a soup made with bread, today tomato gazpacho recipes are often made with diced vegetables, tomato juice and seasonings, and no bread at all. It's a different approach, but one that's just as delicious, especially with a little seaside flair from Old Bay seasoning and lobster or shrimp floated on top. If you don't have time to cook lobster, buy precooked lobster or ask at the fish counter to have it cooked while you wait.

Source: EatingWell Magazine, July/August 2013


Recipe Summary test

2 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • Combine vegetable juice, bell pepper, fennel (or celery), tomato, onion, vinegar, oil, Old Bay, pepper and salt in a large bowl. Cover and refrigerate until chilled, at least 2 hours and up to 3 days.

  • Top each serving of gazpacho with 1/2 cup lobster (or shrimp) for an entree portion or 1/3 cup for an appetizer serving. Garnish with avocado and fennel fronds (or celery leaves).


Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 3 days. Finish with Step 2 just before serving.

Nutrition Facts

1-1 1/2 cups
253 calories; protein 22.5g; carbohydrates 15.1g; dietary fiber 4.8g; sugars 7g; fat 11.2g; saturated fat 1.6g; cholesterol 68mg; vitamin a iu 2145.5IU; vitamin c 73.6mg; folate 49.1mcg; calcium 79.6mg; iron 1.8mg; magnesium 59.1mg; potassium 949.5mg; sodium 462.4mg; thiamin 0.1mg.

2 vegetable, 3 lean meat, 1 fat