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Author Notes: 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! —Culinary Enlightenment
Food52 Review: 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. —Kitchen Sink Diaries
- 1 cup quartered tomatillos or green tomatoes
- 1 cup chopped Persian or hothouse cucumber ("seedless"), about 1/2 of a large cucumber
- 2 tablespoons 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 teaspoons red wine vinegar
- 1/2 teaspoon salt
- Place all ingredients in a food processor or high speed blender and process until smooth (or desired consistency, if you prefer your soups chunkier).
- Check seasonings, add salt and vinegar if needed. Chill.
- 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
- 1/2 pound large uncooked shrimp, tail-on
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic salt
- Preheat grill to medium.
- Mix together spices, then sprinkle evenly over shrimp.
- Grill shrimp about 2 minutes per side or until opaque, but not rubbery. Remove shrimp from heat and let cool to room temperature.
- Use shrimp to garnish gazpacho, or serve on the side.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Warm Weather Soup