Mexican Avocado Gazpacho with Cajun Shrimp

Prep Time 00:15 Cook Time 00:08 Total Time 00:23 Serves 2-4


For Gazpacho

  • 1 ripe Hass avocado, halved and pitted
  • 1 small cucumber, peeled
  • 2 cups vegetable broth
  • 1 shallot, chopped
  • 1 tablespoon lemon juice, more to taste
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon ground black pepper, more to taste

For Shrimp

Topping Options

  • 1 ear corn, cooked and cut from the cob
  • 1 fresh tomato, diced
  • basil, sliced thin for garnish
  • splash extra virgin olive oil, for garnish
  • red chili pepper, sliced, for garnish


  1. To a blender (or food processor) add avocado, cucumber, vegetable broth, shallot, lemon juice, rice vinegar, salt and pepper. Blend until smooth. Taste and adjust seasoning. Set aside in the refrigerator to chill.
  2. Meanwhile, make shrimp: Pat shrimp dry and season with chili powder, cayenne pepper, salt, and pepper. Heat oil in a small skillet. Once hot add in shrimp and cook for 5-8 minutes or until opaque and fully cooked through.
  3. Take shrimp off heat and set aside.
  4. Pour soup into serving dish and top with shrimp and desired toppings. Serve cold.

Recipe Notes

  1. Omit corn for Paleo and Whole30 friendly.
  2. This serves 2 as a meal, or about 4 as an appetizer.
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