gazpacho soup

This cucumber melon gazpacho is light, fresh and the perfect soup for summer. The cooling soup is balanced with warming ginger shrimp for a flavorful bite.

Cucumber Melon Gazpacho with Ginger Shrimp

shrimp

olive oil

lemon juice

tbsp white wine vinegar

tbsp fresh ginger (finely chopped)

tsp honey

large cucumbers (peeled

honeydew melon (diced)

scallions (white and green parts, chopped)

mint leaves

basil leaves

ginger

garlic (chopped)

avocado (peeled)

tsp sea salt

tsp black pepper

chives (finely chopped (for garnish))

tbsp hemp hearts (for garnish)

In a glass mixing bowl make the ginger shrimp marinade by whisking together the oil, lemon juice, vinegar, ginger and honey. Set aside.

Bring a medium pot of water to a boil, then reduce to a simmer. Add the shrimp and cook 2-3 minutes or until just cooked through. Strain the shrimp in a colander.

Add the shrimp to your marinade and cover or place both the shrimp and marinade in a plastic bag and marinate in the refrigerator for 3-4 hours.

Place all gazpacho ingredients into a high-powered blender and blend on high for 1 minute. Transfer gazpacho to sealed container and refrigerate 3-4 hours.

Once the shrimp has marinated, remove the shrimp and dice into small pieces. Combine the shrimp in a bowl with the 1/2 small diced cucumber and stir.

To serve, divide the gazpacho between 4 bowls. Add a few spoonfuls of the shrimp and cucumber to each bowl. Garnish with chives and hemp hearts.

Easy gazpacho recipe with fresh ripe tomatoes and vegetables, garlic, vinegar and extra virgin olive oil. A pinch of cumin and a garnish of fresh herbs amp up the flavor! Serve it in bowls for lunch or in small glasses as an aperitif.

Gazpacho Recipe

Water

large ripe tomatoes, (about 2 pounds)

English cucumber, (peeled, chopped)

celery stalk, (chopped)

green pepper, (cored, seeded, roughly chopped)

green onions, (trimmed, roughly chopped, more for garnish)

garlic cloves, (peeled, roughly chopped)

Extra Virgin Olive Oil

tbsp sherry vinegar

Salt and pepper

tsp cumin

tsp cayenne pepper, (optional if you like spicy)

sugar

mint leaves, (torn or chopped)

cilantro

Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water

Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.

In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.

Test the gazpacho and if it&#39;s too thick, add a little water and blend again until you reach the desired texture.

Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.

When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped green onions, if you like.

https://content.jwplatform.com/videos/3swMTx49.mp4

Easy Tomato Gazpacho

This Cucumber avocado gazpacho recipe is rich in flavor and comes together in under 30 minutes! It is creamy from the avocados, refreshing from the mint, and spicy from the jalapenos! Perfect for a light summer dinner.

Cucumber Avocado Gazpacho

avocado (ripe)

cucumbers (chopped)

shallots

garlic

jalapeño pepper (optional)

milk

lime

Tbsp apple cider vinegar

mint

parsley

Tbsp hemp seeds (optional)

Tbsp coconut yogurt (or sub with greek yogurt)

salt

bread ((use gluten-free if needed))

garlic,

Hemp seeds

Sliced Radishes

Preheat oven to 180C (356F). Lay baking paper on a baking sheet. Add shallot and garlic cloves and toss in olive oil and salt. Next place slices of bread. Roast for 10-20 minutes. It really depends on how old your bread is, so don&#039;t forget to give it a look now and then. Fresh bread takes longer to bake.

When the bread is nice and golden and the shallot and garlic caramelized, take them out of the oven. Carefully, while the bread is still warm, rub a whole, peeled garlic clove on each slice until it melts.

Cut the garlic bread into cubes. Set aside.

Croutons

In a blender or a food processor, add all of the ingredients for the gazpacho and blend until smooth. Then taste and adjust the flavor if needed- more almond milk for thinness, jalapeño for spice, vinegar and lime juice for a more tangy flavor, mint for freshness.

Transfer into a jar a covered container and refrigerate for at least 60 minutes before serving.

When chilled, serve the gazpacho with garlicky croutons and toppings of choice. We love to serve it with hemp seeds, radishes, yogurt, and more mint!

Gazpacho

https://mediavine-res.cloudinary.com/video/upload/t_original/v1679409990/leigfeyqcosp2vkvjuav.mp4

This easy yellow gazpacho soup recipe is a fantastic chilled soup to serve in shot glasses with shrimp tails for a summer appetizer. It&#x27;s so easy to make the day ahead and so delicious too!

Easy Yellow Gazpacho Soup Recipe with Spicy Shrimp Tails

(300 grams) yellow tomatoes, chopped

(150 grams) yellow bell pepper, chopped

(150 grams) white or yellow onion, chopped

(150 grams) of English cucumber, chopped

garlic cloves, smashed

tablespoons(45 milliliters)red wine vinegar

salt and pepper

(if making without the shrimp add 2-3 dashes of hot sauce)

1-4 tbsp (15 milliliters-60 milliliters) of Vegetable stock

Only

jumbo shrimp, shelled and cleaned

garlic clove,

red chili flakes

Preheat oven to 400F (200C).

Shell, devein and clean shrimp. Then gently score...

Shell, devein and clean shrimp. Then gently score the back side of the shrimp with a sharp knife so that it is slightly butterflied.  This will create a curled shrimp that will be prettier when hanging from the shot glass.

In a large bowl toss the shrimp with...

In a large bowl toss the shrimp with the olive oil, garlic, salt and pepper and chili flakes. Transfer to a baking sheet and roast for 5-6 minutes until shrimp are pink and cooked through. Set aside to cool and then cover and refrigerate.

In a blender add the tomatoes, peppers, onion,...

In a blender add the tomatoes, peppers, onion, cucumber and garlic. I leave the skin on the cucumber since its thinner on the English varieties but you could peel it if you prefer.

Add the vinegar and olive oil, season with...

Add the vinegar and olive oil, season with salt and pepper and blend until the soup is completely pureed. Keep soup in blender, with the lid, and place in your refrigerator, preferable overnight to chill and marry the flavors.

To serve, toss the chilled shrimp the minced...

To serve, toss the chilled shrimp the minced parsley.

Then blend up the soup quickly to refreshen...

Then blend up the soup quickly to refreshen the emulsion if needed.

Pour the soup into a smaller Pyrex pitcher...

Pour the soup into a smaller Pyrex pitcher for easy pouring. Fill each shot glass ¾ of the way full since when you add the shrimp, the soup will rise and overflow if you fill it to the top at this stage.

Add the shrimp tail with the top resting...

Add the shrimp tail with the top resting on the rim of the glass and the tail hanging downwards.

https://www.youtube.com/watch?v=nhHJ0kzLFLE

#entertainingwithbeth #CookingChannel #EasyRecipes
Learn how to make a fantastic appetizer recipe for summer entertaining! These Yellow Gazpacho Soup Shooters  with spicy shrimp tails will be the hit of your next cocktail party! They are easy to make, and in fact perfect for beginner cooks, they also can be made at least a day ahead of time! All you have to do the day of your party is assemble and serve! 


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YELLOW GAZPACHO SHOOTERS WITH SPICY SHRIMP TAILS
Makes 12
*PRINT RECIPE HERE* http://bit.ly/2SrMm9V

INGREDIENTS:

FOR THE SOUP:
2 cups (300g) yellow tomatoes, chopped 
1 cup (150g) yellow bell pepper, chopped
1 cup (150g) white or yellow onion, chopped
1 cup (150g) of English cucumber, chopped
2 garlic cloves, smashed
3 tablespoons(45ml) vinegar
3 tablespoons (45ml) olive oil
salt and pepper to taste
(if making without the shrimp add 2-3 dashes of hot sauce)
1-4 tbsp (15ml-60ml) of Vegetable stock 
* Only if your soup needs to be thinned to be “pourable” otherwise no need to add. It will depend on the juiciness of your tomatoes! 

FOR THE SHRIMP:
12 jumbo shrimp, shelled and cleaned with tail intact
1 tbsp (15ml) olive oil
1 garlic clove, minced
salt and pepper to taste
red chili flakes to taste
1 tbsp.(15ml) chopped parsley

METHOD:
Preheat oven to 400F (200C).

Shell, devein and clean shrimp. Then gently score the back side of the shrimp with a sharp knife so that it is slightly butterflied.  This will create a curled shrimp that will be prettier when hanging from the shot glass.

In a large bowl toss the shrimp with the olive oil, garlic, salt and pepper and chili flakes. Transfer to a baking sheet and roast for 5-6 minutes until shrimp are pink and cooked through. Set aside to cool and then cover and refrigerate.

In a blender add the tomatoes, peppers, onion, cucumber and garlic. I leave the skin on the cucumber since its thinner on the English varieties but you could peel it if you prefer.

Add the vinegar and olive oil, season with salt and pepper and blend until the soup is completely pureed. Keep soup in blender, with the lid, and place in your refrigerator, preferable overnight to chill and marry the flavors.

To serve, toss the chilled shrimp the minced parsley.

Then blend up the soup quickly to refreshen the emulsion if needed. 

Pour the soup into a smaller Pyrex pitcher for easy pouring. Fill each shot glass ¾ of the way full since when you add the shrimp, the soup will rise and overflow if you fill it to the top at this stage.

Add the shrimp tail with the top resting on the rim of the glass and the tail hanging downwards. 





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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Yellow Gazpacho Soup Shooters and Spicy Shrimp

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