Monday, September 8

Green Gazpacho with Spice-Rubbed Shrimp

Cold gazpacho with spicy grilled shrimp makes a great appetizer or light lunch


Green Gazpacho with Grilled Spiced Shrimp


Most people say that Labor Day marks the end of summer, but in L.A. the weather doesn't cool down until well into October. The past few weeks have been super hot, almost unbearable since we don't have air conditioning at our house. The last thing I want to do is turn on the oven, so cold, easy-to-make meals are the way to go. This green gazpacho with spice-grilled shrimp was a recipe I tested for Food52's "Best Warm Weather Soup" recipe contest the other week. The soup is a twist on classic gazpacho and replaces ripe red tomatoes with green tomatoes and avocado. The contrast of the cold soup and the spice-grilled shrimp is super refreshing, fresh, and healthy. Serve the gazpacho in shot glasses with shrimp dangling over the side for a fun party appetizer or spoon into bowls and serve a skewer of shrimp on the side for a light lunch. The gazpacho would also be great on its own if you want to keep it vegetarian. Try serving with grilled baguette smeared with goat cheese.


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Green Gazpacho with Spice-Rubbed Shrimp:
For Shrimp
  • Heat a grill to high.
  • In a small bowl, combine 1/2 tsp. chili powder, 1/2 tsp. ground cumin, 1/2 tsp. garlic salt.
  • Sprinkle the spice mixture and 1 tsp. canola oil over 1/2 lb. peeled and deveined large shrimp.
  • Divide the shrimp onto skewers.
  • Grill the shrimp for 4 minutes, turning halfway through.
  • Let the shrimp cool to room temperature before serving with the soup.
For Gazpacho
  • In a food processor, combine 1 c. chopped green tomatoes,* 1 c. chopped persian cucumbers, 2 tbsp. chopped yellow onion, 1/2 peeled ripe avocado, 1 chopped celery stalk, 1 peeled garlic clove, 1 tbsp. fresh cilantro, 1 tbsp. fresh mint, 1 tbsp. fresh basil, and 1/2 tbsp. diced jalapeño.
  • Season with 1/2 tsp. kosher salt, 1 tbsp. extra virgin olive oil, 2 1/2 tbsp. red wine vinegar.
  • Blend until smooth, then check for seasoning.
  • Refrigerate the soup for at least an hour and up to overnight.
  • Check for seasoning again before serving and adjust if necessary.

Serves two-three (light meal)
Serves six (appetizer)
*Or tomatillos.