Weekly Wellness Recipe: Spicy Cucumber Gazpacho with Grilled Shrimp

This refreshing cucumber gazpacho with grilled shrimp combines cool, spicy flavors with lean protein for a light, Phase 2–friendly meal.

When the heat is high and your appetite is low, this refreshing cucumber gazpacho topped with lemony grilled shrimp is exactly what your body needs. It’s light but satisfying, spicy but soothing, and 100% Phase 2 compliant, perfect for the 5-Day Reset Challenge or any summer day when cooking feels like too much.

You’ll get protein, hydration, and flavor all in one chilled bowl. Bonus? No need to turn on the oven: just blend, chill, and grill.

Nutritional Benefits

This meal is functional fuel that keeps you on track while helping you feel your best in hot weather:

• Cucumber: Ultra-hydrating and low in calories, cucumber cools you from the inside out while promoting digestion and fullness
• Shrimp: A clean, lean protein source with minimal fat and maximum satiety, ideal for staying energized during Phase 2
• Spices & Herbs: Fresh jalapeño, cilantro, or dill add flavor without calories, while helping awaken your taste buds
• Creamy Option: Phase 2–compliant cottage cheese can mimic Greek yogurt for a richer texture, no dairy needed if you skip it

Fresh cucumbers, herbs, and spices blend into a creamy, nutrient-packed gazpacho base.

Ingredients

• 2 large cucumbers, peeled and chopped
• 1 clove garlic
• 1 tbsp lemon juice
• ¼ cup chopped fresh herbs (cilantro, dill, or parsley)
• ½ small jalapeño (optional, adjust to taste)
• Salt and pepper to taste
• 1–2 tbsp cold water (to thin, as needed)
• Optional: 2 tbsp low-fat cottage cheese (Phase 2–compliant) for creaminess
• 6 oz shrimp (about 3 oz per serving), peeled and deveined
• Extra lemon wedges + herbs for garnish

Instructions

1. Make the gazpacho: In a blender, combine chopped cucumber, garlic, lemon juice, herbs, jalapeño, salt, pepper, and water. Blend until smooth.
2. Optional creamy step: Add cottage cheese for a creamier texture and blend again until fully incorporated.
3. Chill: Transfer to a bowl or container and chill in the refrigerator for at least 30 minutes.
4. Cook the shrimp: Season shrimp lightly with salt, pepper, and a squeeze of lemon juice. Grill or sauté in a pan for 2–3 minutes per side until opaque and cooked through.
5. Assemble: Divide the chilled soup into two bowls. Top each with shrimp, a sprig of fresh herb, and an optional lemon wedge.

Nutritional Information (Per Serving)

• Calories: 185
• Carbohydrates: 8g
• Fats: 2g
• Protein: 24g
• Sugar: 3g
• Fiber: 2g

Cool, Clean, and Totally Compliant

This spicy cucumber gazpacho with grilled shrimp is everything you want on a hot day, crisp, cool, and easy to make. It keeps you nourished and satisfied without weighing you down, making it a perfect Reset Challenge lunch or light dinner option.

For more delicious and refreshing recipes, check out these articles:

Weekly Wellness Recipe: Cucumber Mint Detox Refresher

Weekly Wellness Recipe: Fireworks Slaw

Weekly Wellness Recipe: Strawberry Basil Slushie