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Low Carb Cucumber And Shrimp Gazpacho

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  • prep time

    prep time

    1 h 10 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    1 h 10 min

Low Carb Cucumber And Shrimp Gazpacho

The perfect summer lunch, this light and refreshing low carb take on gazpacho combines creamy avocado with cooling cucumber, sweet shrimp and aromatic herbs.

This generous serving is ideal for lunch on its own or as a dinner served alongside keto flatbreads or a simple side salad.

  • Net Carbs

    6 g

  • Fiber

    6.6 g

  • Total Carbs

    12.8 g

  • Protein

    10.1 g

  • Fats

    16.6 g

224 cals

Low Carb Cucumber And Shrimp Gazpacho

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Cooked Medium Shrimp by Daily Chef

    Cooked Medium Shrimp by Daily Chef

    3-½ ounce

  • Cilantro

    Cilantro

    2 tablespoon, chopped

  • Scallions

    Scallions

    2 medium - 4 1/8" long

  • Creme Fraiche

    Creme Fraiche

    2 tablespoon

  • Cucumber, Raw, Without Peel

    Cucumber, Raw, Without Peel

    1 large - 8 1/4" long

  • Avocado

    Avocado

    1 each

  • Garlic

    Garlic

    1 clove

  • Peppermint, Fresh

    Peppermint, Fresh

    1 tablespoon

  • Water

    Water

    ¾ cup

  • Lime

    Lime

    ½ each - 2" diameter

  • Salt

    Salt

    ¼ teaspoon

Recipe Steps

steps 5

1 h 10 min

  • Step 1

    Roughly dice the cucumber and avocado and roughly slice the scallions. Add the diced cucumber and avocado to a blender along with half the sliced scallions, half the cilantro leaves, the mint leaves, the clove of garlic, half the crème fraiche, the juice and zest of the lime, the water and the sea salt.
    Step 1

  • Step 2

    Blend together until completely smooth, adding more water if you prefer a thinner soup. Taste and adjust seasonings as required.
    Step 2

  • Step 3

    Divide the gazpacho into two bowls, cover and refrigerate for up to one hour until chilled.

  • Step 4

    Divide the remaining crème fraiche between the bowls of gazpacho, drizzling over the surface.
    Step 4

  • Step 5

    To serve, scatter over the shrimp, remaining scallions and cilantro leaves.
    Step 5

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Comments 7

  • Karen

    Karen 4 years ago

    Very good

    • recipewriter

      recipewriter 4 years ago

      Thank you :)

  • Acbynum35

    Acbynum35 4 years ago

    This was surprisingly good.

    • recipewriter

      recipewriter 4 years ago

      Thanks!

  • MandaK

    MandaK 5 years ago

    Simply delicious

    • ketocream

      ketocream 5 years ago

      Made this for dinner and it was terrific. Didn’t have fresh garlic on hand so used granulated garlic. Added salt after, did not have mint. Did not scoop out seeds, but did peel the cucumber. With shrimp and creme fraiche this was filling and nutritious. Surprisingly filling, in fact.

      • recipewriter

        recipewriter 5 years ago

        Thank you for your feedback