Green Gazpacho With Chili Cumin Shrimp Recipes
GREEN GAZPACHO
A cold, no-cook soup packed with fresh vegetables!
Provided by MrsFisher0729
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 36.3 g, Fat 15.1 g, Fiber 10.3 g, Protein 5.1 g, SaturatedFat 2.2 g, Sodium 47.2 mg, Sugar 22.2 g
GREEN GAZPACHO WITH CHILI CUMIN SHRIMP
Number Of Ingredients 13
Steps:
- Place all soup 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.
- 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.
GREEN GAZPACHO WITH CHILI CUMIN SHRIMP
Number Of Ingredients 11
Steps:
- 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.
- 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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- In a medium glass or stainless-steel bowl, combine 3 cups of the bread cubes with the vinegar. Add the water; set aside 5 minutes to soften.
- In a blender, combine the cucumbers, onion, almonds, 1 clove of the garlic, and 1 cup of the grapes. Add the soaked bread, the 1/2 cup olive oil, and 1 teaspoon of the salt. Puree until smooth. Put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.
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