Summery green gazpacho is a refreshing blend of tomatillos, cucumbers, avocado, cilantro and jalapeno, topped with grilled ancho-coriander shrimp.
Author: Erin Berdan
Recipe type: soup
Cuisine: Mexican
Serves: 4 servings
Ingredients
For the green gazpacho
5 tomatillos, husked and coarsely chopped
5 Persian cucumbers, coarsely chopped
½ and avocado, cut into chunks
1 scallion, coarsely chopped
10 sprigs of cilantro, coarsely chopped, or more to taste
2 stalks of celery, coarsely chopped
1 jalapeno, seeded and chopped
1 garlic clove
1 slice country bread, crust removed and torn into pieces
2 tsp. sherry vinegar
Extra-virgin olive oil, for drizzling
Lime wedges, optional
For the shrimp
16 jumbo shrimp, peeled and deveined
½ tsp. ancho chile powder
½ tsp. ground coriander
Instructions
Combine tomatillos, cucumbers, avocado, scallion, cilantro, celery, jalapeno, garlic and bread in a blender. Blend until smooth. Stir in the vinegar and season to taste with salt.
For the shrimp, preheat a grill over high heat. Toss shrimp with 2 tablespoons olive oil, ancho chile powder and coriander. Season with salt and pepper. Thread shrimp onto metal skewers. Grill for 2-3 minutes per side.
To serve, pour gazpacho into serving bowls. Drizzle with olive oil. Top with a few shrimp. Serve with lime wedges if desired.
Recipe by white plate blank slate at https://whiteplateblankslate.com/green-gazpacho/