In a blender, combine red onion and garlic. Pulse until finely chopped then add half of the zucchini, half of the cucumber, half of the tomatoes, half of the celery, tomato juice, lime, olive oil and season with salt and pepper. Pulse for about 3 to 5 seconds just to get a rough consistency. You can refrigerate for 1 hour before serving.
Grill or saute the shrimp until opaque. Set aside.
Ladle the soup into bowls, top with the remaining vegetables, grilled shrimps and garnish with eggs and cilantro leaves. Serve
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-shrimp-gazpacho/