Cucumber Gazpacho With Shrimp and Mint Oil


IMG_1670This 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.






About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Gluten Free, Healthier Options, Quick Dinners, Seafood, Vegetarian and tagged , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Cucumber Gazpacho With Shrimp and Mint Oil

  1. Nick Spinelli says:

    I’m going to try this recipe. It has finally warmed enough here in Wisconsin to start the transition to chilled soups. That said, I eat hot soup year round. I bristle when restaurants take soup off the menu up here during May-Sept.

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