I created the Bean and Shrimp Gazpacho when the temperatures suddenly rose. So, thinking of the classic Spanish Gazpacho, which I love, I thought, why not try a cold, refreshing dish, even with beans? So said and done, I got to work immediately. The result? Exceptional.
A truly simple and quick recipe that can also be prepared at the last minute if you use frozen shrimp instead of fresh ones. Moreover, I can assure you that even in the hot version, accompanied by some bruschetta or toasted bread, it is fantastic.
For the procedure, I made a small video, to be viewed on the pages of Facebook Instagram and Pinterest
- Difficulty: Very easy
- Preparation time: 15 Minutes
- Cooking time: 5 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients for 4 people
- 2 cups Pre-cooked borlotti beans
- 3/4 cup cold water
- 1 large onion
- 1 large carrot
- 7 oz fresh red tomato
- 12 Large shrimp
- 2 bunches Basil
- to taste salt and pepper
- to taste Extra virgin olive oil
- 4 slices bread
Tools
- 1 Blender
How to prepare Bean Gazpacho with Shrimp
To prepare the Bean and Shrimp Gazpacho, arrange your workspace with all the ingredients already measured, so you have everything at your fingertips.
Shell the shrimp, remove the black vein, rinse them, and boil them in already boiling water for just 3/4 minutes.
Drain them, let them cool, and then store them in the refrigerator.
Meanwhile, open the two cans of pre-cooked borlotti beans, drain the water, and put them in the blender along with 3/4 cup of cold water.
After cleaning the carrot, cut it into pieces and add it to the blender along with the onion and tomato.
Add the leaves from one bunch of basil, blend everything coarsely, and adjust salt and pepper.
Cut the slices of bread into cubes and toast them in a pan for a few minutes without adding oil.
Alternatively, you can also bake them in the oven or use the microwave if you have a crispy button.
Now everything is ready to be served.
Serve your Bean and Shrimp Gazpacho in single-serving bowls, adding the shrimp, basil leaves, and extra virgin olive oil.
Notes
Tips:
You can store the Bean and Shrimp Gazpacho for a few days in the refrigerator or for a longer time ready in the freezer.
If you don’t like shrimp, you can enjoy it with some bruschetta or maybe add some stir-fried vegetables.
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