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Low-Carb Mexican Shrimp Gazpacho

4.4 stars, average of 34 ratings

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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.

Hands-on Overall

Serving size about 2 cups

Allergy information for Low-Carb Mexican Shrimp Gazpacho

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Coconut free
✔  Fish free
✔  Beef free

Nutritional values (per serving, about 2 cups)

Net carbs12.6 grams
Protein12.2 grams
Fat37.2 grams
Calories445 kcal
Calories from carbs 12%, protein 11%, fat 77%
Total carbs19.9 gramsFiber7.4 gramsSugars9.9 gramsSaturated fat5.3 gramsSodium922 mg(40% RDA)Magnesium64 mg(16% RDA)Potassium989 mg(49% EMR)

Ingredients (makes 4 servings)

  • 1 1/2 lbs on the vine tomatoes (680 g)
  • 1 cucumber (350 g/ 12.4 oz)
  • 1/2 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
  • 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
  • sea salt to taste
  • 1/2 lb shrimp, peeled and deveined (227 g)
  • 1/2 tbsp extra virgin olive oil
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 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)


  1. Cut the soup vegetables in half then place all of the soup ingredients minus the olive oil into a blender and blend until very smooth. Low-Carb Mexican Shrimp Gazpacho
  2. With the blender running slowly pour in the olive oil until the soup becomes creamy. Season with salt to taste. Chill for at least 3 hours. Low-Carb Mexican Shrimp Gazpacho
  3. Before serving make the shrimp by tossing the shrimp with the oil and spices in a small bowl. Transfer to a skillet over medium high heat and cook 3-4 minutes per side until opaque in the center. Low-Carb Mexican Shrimp Gazpacho
  4. In a small bowl combine the diced onion, cucumber, and tomato. Divide the soup between 4 bowls and top with the shrimp, avocado, sliced jalapeno, and diced veggies. Low-Carb Mexican Shrimp Gazpacho

Ingredient nutritional breakdown (per serving, about 2 cups)

Net carbsProteinFatCalories
Tomatoes, fresh
4.6 g1.5 g0.3 g31 kcal
Cucumber, fresh
1.3 g0.5 g0.1 g11 kcal
Peppers, red bell, fresh
0.7 g0.2 g0.1 g6 kcal
Onion, red, fresh
2 g0.4 g0.1 g12 kcal
Peppers, Jalapeno, fresh
0.1 g0 g0 g1 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Lime juice, fresh
0.9 g0 g0 g3 kcal
Balsamic vinegar, dark (excludes sweet, syrupy vinegar)
0.7 g0 g0 g4 kcal
Cumin, ground
0.1 g0 g0.1 g1 kcal
Olive oil, extra virgin
0 g0 g27 g239 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Prawns, shrimp (raw, peeled)
0.2 g8.2 g0.5 g37 kcal
Olive oil, extra virgin
0 g0 g1.7 g15 kcal
Paprika, spices
0.1 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Garlic powder, spices
0.2 g0.1 g0 g1 kcal
Avocado, fresh
0.9 g1 g7.3 g80 kcal
Peppers, Jalapeno, fresh
0.1 g0 g0 g1 kcal
Onion, red, fresh
0.2 g0 g0 g1 kcal
Cucumber, fresh
0.1 g0 g0 g1 kcal
Tomatoes, fresh
0.1 g0 g0 g1 kcal
Total per serving, about 2 cups
12.6 g12.2 g37.2 g445 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

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.

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Comments (2)

I just made this and can’t wait to eat it later. I added more garlic because I love garlic. It has really great flavor. So I can’t wait to eat it completely with the shrimp and toppings. I will use the left over soup to make a stew in a few days. Thanks for great recipes!

Thank you so much! I hope you enjoyed!