Green Gazpacho with Chili Cumin Shrimp

By • August 25, 2014 1 Comments

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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


Serves 4

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 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
  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).
  2. Check seasonings, add salt and vinegar if needed. Chill.
  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

  • 1/2 pound large uncooked shrimp, tail-on
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic salt
  1. Preheat grill to medium.
  2. Mix together spices, then sprinkle evenly over shrimp.
  3. Grill shrimp about 2 minutes per side or until opaque, but not rubbery. Remove shrimp from heat and let cool to room temperature.
  4. Use shrimp to garnish gazpacho, or serve on the side.

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