Shrimp Gazpacho

Shrimp Gazpacho

So, based on our calendar we have exactly one month until our pool opens.  As LONG as the winter has been (even here in the south), it is hard to believe that the pool is opening so soon!  For me, that means one last push to get into tip-top swimsuit shape (or as close as I can get.)

While getting ready for swimsuit season may mean a few less sweet treats on the weekends it definitely does not mean that we have to sacrifice delicious foods.  This shrimp gazpacho is an example of eating healthy while still enjoying bold delicious flavors.   I have a few more swimsuit friendly recipes to share and even a great sweet treat which I still can’t believe is healthy!

This shrimp gazpacho is a little different from the other gazpacho recipe I have on this site.  Besides the obvious addition of adding the shrimp you also use Clamato which is just tomato juice flavored with clam juice.  It is really yummy and it gives the gazpacho a different flavor that pairs perfectly with the shrimp.  This would be great to serve to guests for a spring luncheon or summer dinner party!

This recipe calls for cooked shrimp.  I tossed some peeled and deveined shrimp in a little olive oil, lemon juice and Old Bay seasoning and Jim cooked them on our grill pan.   Delicious!


Shrimp Gazpacho
  • 64 fluid ounces tomato and clam juice cocktail
  • 3 pounds cooked shrimp, peeled and deveined
  • 4 avocados, peeled and chopped
  • 2 cucumbers, cubed
  • 3 large tomatoes, diced
  • 1 red onion, diced
  • 1 bunch cilantro, chopped
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
  2. *Alternately you can puree half of the juice, cucumbers, tomatoes, onion and cilantro in your blender or food processor. Add the remaining ingredients.
  3. Refrigerate until ready to serve.


Zuppa Toscana – Olive Garden Copycat

Zuppa Toscana - Olive Garden Copycat

I don’t get to Olive Garden very often these days, but if I do visit there are two items on their menu that I get.  The first is their house salad and the second is the Zuppa Toscana….sprinkled with a few good cranks of Parmesan Cheese.

You will see lots of recipes for Zuppa Toscana, but I always go back to this one because it is simple and I think it is just like they serve in the restaurant.  I like this soup with kale and sometimes you will see spinach or other greens.  I think I like the texture of the kale in this soup.  It also calls for Italian Sausage so don’t substitute smoked sausage or Kielbasa because it really changes the flavor.  I like it with hot Italian Sausage, but the kiddos might not eat it so I actually use a mild Italian Sausage.  The girls like this soup so I am fine using the mild stuff.  I see a lot of recipes that also call for bacon and I just don’t feel like it needs it.

So, save yourself a trip to Olive Garden and make their yummy soup and salad at home instead.  Enjoy!

Source:  Top Secret Recipes

Zuppa Toscana - Olive Garden Copycat
  • 2¾ cup chicken broth
  • ¼ cup heavy cream
  • 1 medium russet potato
  • 2 cups chopped kale (stems removed)
  • ½ pound spicy Italian sausage
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper (optional)
  • Freshly grated Parmesan cheese
  1. Combine cream and broth in a heavy saucepan over medium heat.
  2. Slice the potato into ¼ inch slices. Quarter the slices and then add to the pot.
  3. In a separate pan cook the sausages. Once fully cooked slice about ½ inch thick and add to the soup.
  4. Add the salt and pepper and then simmer soup for about 45 minutes to an hour, stirring occasionally.
  5. Sprinkle with freshly grated Parmesan cheese if desired.
  6. This serves 2 people and can easily be doubled.
  7. Enjoy!