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green gazpacho with chili cumin shrimp

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Green Gazpacho with Chili Cumin Shrimp

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!

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

  • Green Gazpacho
  • 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
  • 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.

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