To say we live for summer gazpacho…wouldn’t be incorrect! Unlike the traditional red tomato gazpacho, this version uses grapes and cucumbers. It’s a great way to showcase fresh, inexpensive produce and cool off after a hot summer day. The addition of shrimp adds a bit of protein to make the meal more substantial.
Green Gazpacho with Shrimp
Makes: 4 servings
Total Time: 30 minutes
3 cups country white bread, cut into 1-inch cubes
2 tablespoons sherry vinegar
1/2 cup water, more if needed
2 large english cucumbers, peeled, halved lengthwise, seeded and chopped
¼ cup marcona almonds
2 cloves garlic
2 cups seedless green grapes
1/3 cup Greek yogurt
5 tablespoons olive oil + more for garnish
1 teaspoon kosher salt + more as needed
1lb shrimp, shelled and halved lengthwise
dill for garnish
In a medium glass or stainless-steel bowl, combine 2 cups of bread cubes with vinegar. Add water and set aside 5 minutes to soften.
In a blender combine the cucumbers, almonds, 1 clove of garlic, grapes, yogurt and 3
tablespoons of olive oil. Pulse until blended. Add the soaked bread and salt. Pulse again and puree until smooth (or to your desired texture).
Put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.
In a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Add the shrimp, remaining garlic and sprinkle with salt. Cook, stirring frequently, until the shrimp are just done and pink, 3-5 minutes. Remove the shrimp with a slotted spoon.
Reduce heat to medium and add remaining 3 cups of bread. Cook, stirring frequently, until the bread is crisp and golden, about 5 minutes.
Divide gazpacho among bowls, top with dill, shrimp, bread cubes and a drizzle of olive oil.