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Grill/Barbecue

Green Gazpacho with Chili Cumin Shrimp

by:
August 25, 2014
4
5 Ratings
Photo by Mark Weinberg
  • Prep time 1 hour
  • 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
  • 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
  • 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
Directions
  1. Green Gazpacho
  2. Place all ingredients in a food processor or high speed blender and process until smooth (or desired consistency, if you prefer your soups chunkier).
  3. Check seasonings, add salt and vinegar if needed. Chill.
  4. 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.
  1. Chili Cumin Shrimp
  2. Preheat grill to medium.
  3. Mix together spices, then sprinkle evenly over shrimp.
  4. Grill shrimp about 2 minutes per side or until opaque, but not rubbery. Remove shrimp from heat and let cool to room temperature.
  5. Use shrimp to garnish gazpacho, or serve on the side.
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3 Reviews

Write a Review
chris May 26, 2020
Very bland. Needs a lot more salt and a lot more vinegar plus a few tbls of olive oil. It also needed some liquid to thin it out. I used water and lemon juice. Overall, disappointing recipe.
Rose December 23, 2019
Easy enough, to make I threw everything in a vitamix and it came out a good consistency. took about five minutes. It definitely needed a lot more vinegar and salt than called for though.
Suzieque September 14, 2014
There's obviously something I didn't do right. I thought I processed it long enough, but it came out a little grainier than I liked. Also, I forgot the wine vinegar: Adding it made all the difference in flavor. This is one of those times I wish I had gotten a Vitamix, instead of the masticating juicer I have which I've only used for carrot or other root vegetable juices. And very few times, at that.