GREEN GAZPACHO WITH CHILI CUMIN SHRIMP

Green Gazpacho with Chili Cumin Shrimp image

Number Of Ingredients 11

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1 cup tomatillos or green tomatoes, quartered
1/2 large cucumber, chopped
2 tablespoons sweet onion, chopped
1 clove garlic, smashed
1 stalk celery
1 tablespoon cilantro and basil, chopped, each
1/2 avocado, peeled
2 teaspoons red wine vinegar
1/2 teaspoon salt
1/2 pound shrimp
1/2 teaspoon chili powder, cumin, and garlic salt, each

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.