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Prep time
1 hour
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Serves
4
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
Test Kitchen Notes
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
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Ingredients
- Green Gazpacho
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1 cup
quartered tomatillos or green tomatoes
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1 cup
chopped Persian or hothouse cucumber ("seedless"), about 1/2 of a large cucumber
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2 tablespoons
chopped sweet onion
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1
garlic clove, peeled and smashed
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1
stalk celery
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1 tablespoon
each cilantro, mint and basil leaves, chopped
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1/2
avocado, peeled and pitted
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2 teaspoons
red wine vinegar
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1/2 teaspoon
salt
- Chili Cumin Shrimp
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1/2 pound
large uncooked shrimp, tail-on
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1/2 teaspoon
chili powder
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1/2 teaspoon
cumin
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1/2 teaspoon
garlic salt
Directions
- Green Gazpacho
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Place all ingredients in a food processor or high speed blender and process until smooth (or desired consistency, if you prefer your soups chunkier).
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Check seasonings, add salt and vinegar if needed. Chill.
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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
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Preheat grill to medium.
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Mix together spices, then sprinkle evenly over shrimp.
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Grill shrimp about 2 minutes per side or until opaque, but not rubbery. Remove shrimp from heat and let cool to room temperature.
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Use shrimp to garnish gazpacho, or serve on the side.
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