This is so creamy you would swear it’s full of dairy, but (as long as you don’t pop a shrimp on top) it’s completely vegan. Cool, crisp and slightly sweet, this is the perfect starter to any summer meal. Adapted from Food and Wine magazine. Makes half a pitcher.
- 2/3 C. olive oil, divided
- 1/4 lb. cooked cocktail shrimp, tails on
- 2-3 sprigs fresh mint, chopped
- 2 English cucumbers (the long ones wrapped in plastic), peeled and chopped
- 1 1/2 C. green grapes, halved
- 1 garlic clove
- 2 t. white wine vinegar
- 1 C. cold water
- pinch of salt to taste
First toss the shrimp in a t. of the olive oil, and a T. of the fresh mint, wrap and chill. Make the mint oil by heating 1/3 C. of the oil over medium heat with the rest of the mint sprigs. When the oil is hot and mint sprigs are bright green, remove from heat and allow the oil to cool to room temperature. Strain and reserve oil for later. Discard mint. In a blender, blend the remaining olive oil, the cucumbers, grapes, garlic, vinegar, water, and salt into a smooth puree. Pour into a serving pitcher and chill. This can be done a day ahead. To serve, pour the gazpacho into chilled, frosty cups and top with one of the marinated shrimp and a drizzle of the mint infused oil. Serve ice-cold.