This recipe is so healthy and full of flavor. The avocado makes this gazpacho thick and creamy. It’s light and has bold flavors. And it will make you feel satisfied and nourished!
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, deveined, 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.
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!