This recipe is so healthy and full of flavor! The avocado in the recipe makes this gazpacho thicker than the average but it is a low-calorie option that will make you feel fuller and satisfied. I hope you enjoy it!
Note: Make sure to read my tips at the bottom of the page
Coarse sea salt and freshly ground pepper
- 2 cups English cucumber, coarsely chopped (peeled/seeded)
- 2 Hass avocados, chopped
- 3 tbsp lemon juice, freshly squeezed
- 2 tbsp scallion greens, chopped
- 2 tbsp cilantro, chopped
- 1 tbsp mint, chopped
- 1 tbsp dill, chopped
- 1 tbsp shallots, chopped
- 1/8 cup olive oil
- 1/3 cup non-fat Greek yogurt
- 1 cup English cucumber, finely chopped
- 1 tbsp red jalapeño, seeded, finely minced
- 1 tbsp shallots, minced
- 1 tbsp lime juice
- Drizzle olive oil
- ½ tsp ground ancho chili
- ½ tsp smoked paprika
- 1 tbsp olive oil
- 12 large shrimp, deshelled, devained, tail on
- 2 small lobster tails (about 5-6oz each)
Set 4 bowls in the refrigerator to chill at least 15 minutes before serving.
Using a food processor (or a blender), combine all ingredients and process until mixture is smooth, for 1-2 minutes. Taste and adjust seasoning*. Transfer to a bowl and cover tightly with plastic wrap; set in the refrigerator for at least half hour.
*You may add water by the spoon if it is too thick and to reach desired consistency
Combine all ingredients in a small bowl and mix with wooden spoon. Add salt and freshly ground pepper to taste.
Combine ancho chili and paprika with olive oil. Place shrimp in a medium bowl and drizzle spice blend; toss to coat thoroughly and set aside for a few minutes.
In the meantime, fill a small sauce pan with about 1” of water and set over medium-high heat; bring water to boil and reduce heat to medium-low. Set a bamboo steamer basket on top of pan**, arrange lobster tails, cover with basket lid, and steam lobster tails for about 10 minutes. Remove from heat and transfer tails onto a plate and let it cool down. Using a large knife, cut lobster in half lengthwise and remove the meat from the shell. Save shells for serving the cucumber salad and slice each lobster half in half-inch slices.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until shrimp are just opaque in center, about 2 minutes per side. Transfer to plate.
** You may also use a regular steamer basket inside the pan and cover the sauce pan with lid
Divide soup evenly among 4 chilled bowls and top each with lobster slices and 3 shrimp. Set lobster shell half on plate hollow-side-up and spoon cucumber salad. Serve immediately.
You’ve heard Gordon Ramsay validate me on MasterChef….
Brine your shrimp for better results. It will help infuse your shrimp with a ‘sea-like’ flavor and give you a great texture! Brine shrimp for 30 to 60 minutes in the refrigerator before marinading.
Next time, get creative. You can top the green gazpacho with a variety of seafood or without any at all! For a vegetarian option, top it with cucumber salad and add green mango or pear and sliced avocados!