Summery green gazpacho is a refreshing blend of tomatillos, cucumbers, avocado, cilantro and jalapeno, topped with grilled ancho-coriander shrimp.
I can’t decide whether time is flying by or standing still. With coronavirus still a threat, we continue to limit our activities which makes most of the days blend into one. And yet somehow, it’s mid-August. Almost 5 months to the day since my kids’ school shut its doors. This bizarre time-warp called 2020 has really messed with my ability to come up with new recipes. When I do make something new, I’m too worn out to take a picture. Until last Saturday that is…
Saturday morning started with a fridge full of summer produce: peaches, broccoli, sugar plums, cucumbers, tomatillos, and SOOO many tomatoes… Way too much really. And so, I started cooking. For lunch, I made this refreshing green gazpacho topped with a few grilled shrimp. For dinner we had steak and crab legs, pasta with checca sauce, and broccoli and white bean salad. I even managed to throw a dessert in the oven: sugar plum and peach galette. Not bad, huh?
This gazpacho is as easy as throwing coarsely chopped vegetables into a blender. Use the recipe as a guide though: the flavor will vary depending on the acidity of your tomatillos, the heat of the jalapeno, etc. Throw in some more herbs, add another splash of vinegar if needed and of course, salt to taste. It’ll store in the fridge for a few days, too.
- 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
- 16 jumbo shrimp, peeled and deveined
- ½ tsp. ancho chile powder
- ½ tsp. ground coriander
- 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.
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