Green Gazpacho with Chili Cumin Shrimp
Culinary Enlightenment
Photo by Mark Weinberg
- Serves
- 4
- Prep Time
- 1 Hour
A perfect appetizer for a warm summer night. Do all the prep ahead, then dazzle guests with a smooth and creamy vegetable-based soup accompanied by a zesty shrimp for dipping -- or just to gobble up!
Ingredients
Green Gazpacho
- 1 cup quartered tomatillos or green tomatoes
- 1 cup chopped Persian or hothouse cucumber ("seedless"), about 1/2 of a large cucumber
- 2 tablespoon chopped sweet onion
- 1 garlic clove, peeled and smashed
- 1 stalk celery
- 1 tablespoon each cilantro, mint and basil leaves, chopped
- 1/2 avocado, peeled and pitted
- 2 teaspoon red wine vinegar
- 1/2 teaspoon salt
Chili Cumin Shrimp
- 1/2 pound large uncooked shrimp, tail-on
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic salt
Featured Video
This green gazpacho was a great cold soup for the hot summer we've been having. It tasted very fresh, and I really liked the mix of herbs in it. I like things a little spicy, so I might add in some chopped jalapeño next time. The shrimp was a nice addition, and the spice rub added a ton of flavor.
Directions
Green Gazpacho
- Step 1
Place all ingredients in a food processor or high speed blender and process until smooth (or desired consistency, if you prefer your soups chunkier).
- Step 2
Check seasonings, add salt and vinegar if needed. Chill.
- Step 3
Serve in shot glasses or small bowls with a shrimp dangling over the side. If you prefer, it also works well as a dip or a sauce.
Chili Cumin Shrimp
- Step 1
Preheat grill to medium.
- Step 2
Mix together spices, then sprinkle evenly over shrimp.
- Step 3
Grill shrimp about 2 minutes per side or until opaque, but not rubbery. Remove shrimp from heat and let cool to room temperature.
- Step 4
Use shrimp to garnish gazpacho, or serve on the side.