Best Green Gazpacho With Chili Cumin Shrimp Recipes

GREEN GAZPACHO

Green Gazpacho image

Blend roasted poblano and fresh cucumber and mint for a dazzling and delicious twist on gazpacho.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 large poblano pepper
3 tablespoons extra-virgin olive oil, plus more, for drizzling
4 large cloves garlic, smashed
1/4 cup lightly packed fresh mint leaves
4 English cucumbers, peeled, seeded and chopped
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 small green or yellow heirloom tomato, seeded and finely chopped
1 tablespoon chopped fresh chives
Picked lump crabmeat or chopped cooked shrimp, for serving
Crusty bread, for serving

Steps:

Roast the poblano pepper directly over a gas burner, turning, until charred all over. (Alternatively, broil the pepper.) Transfer to a cutting board to cool slightly and then peel, seed and chop. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes; set aside to cool slightly.
Put the mint, cucumbers, lemon juice, oil and garlic mixture and chopped poblano in a blender and puree until smooth. Season with salt and black pepper.
Ladle the gazpacho into 4 small bowls and top evenly with the tomato, chives and crab or shrimp. Drizzle with oil.

GAZPACHO SHRIMP COCKTAIL

Gazpacho Shrimp Cocktail image

A quick cocktail sauce of blended chili sauce, tomato, garlic and vinegar to serve with chilled cooked shrimp.

Provided by Food Network Kitchen

Time 15m

Yield 8-12

Number Of Ingredients 10

Ingredients

One 4-inch piece baguette, crust removed
1/4 cup chili sauce
1 tablespoon sherry vinegar
1/4 teaspoon ground cumin
1 clove garlic
1 large ripe tomato (about 8 ounces), chopped
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped chives
2 pounds cooked, peeled large shrimp with tail sections attached

Steps:

Tear the baguette into pieces, then transfer to a blender along with the chili sauce, vinegar, cumin, garlic, tomato and 1/2 teaspoon each salt and pepper. Puree until smooth. With the motor running, slowly pour in the oil and blend until well combined.
Transfer the cocktail sauce to a small bowl and sprinkle with the chives. Serve with the shrimp.

SHRIMP GAZPACHO

Shrimp Gazpacho image

Here's a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

6 cups spicy hot V8 juice
2 cups cold water
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped

Steps:

In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 112 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 399mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

SHRIMP COCKTAIL-MEETS-GAZPACHO

Shrimp Cocktail-Meets-Gazpacho image

Dip shrimp into a gazpacho-inspired sauce made from fresh tomato, garlic and chili sauce.

Provided by Food Network Kitchen

Time 15m

Yield 8-12

Number Of Ingredients 11

Ingredients

One 4-inch piece baguette, crust removed
1/4 cup chili sauce
1 tablespoon jarred horseradish
1 tablespoon red wine vinegar
1/4 teaspoon ground cumin
1 clove garlic
1 large ripe tomato (about 8 ounces), chopped
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh chives, optional
2 pounds cooked, peeled large shrimp with tail sections attached

Steps:

Tear the baguette into pieces, then transfer to a food processor with the chili sauce, horseradish, vinegar, cumin, garlic, tomato and 1/2 teaspoon each salt and pepper. Process until smooth. With the motor running, slowly pour in the oil and blend until well combined.
Transfer the sauce to a small bowl and sprinkle with the chives if using. Serve with the shrimp.