This refreshing gazpacho is perfect for those days where you can’t be bothered to cook! A creamy gazpacho packed with herbs and boosted with the addition of brown shrimp and cucumber cubes for crunch. You simply toss all the soup ingredients in a blender and chill for a couple of hours. So simple!
This recipe was created as part of my “Recipes for Staying Home” show, you can watch the episode here.
This is a recipe from my cookbook ‘Flavours of Home’.
For the gazpacho:
50g walnuts
1 cucumber
1 spring onion
1 small garlic clove
25g bread
1 ½ tbsp mint, chopped
1 ½ tbsp dill, chopped
1 ½ tbsp tarragon, chopped
125g Greek yoghurt
50ml olive oil
100ml cold vegetable stock
½ tbsp lemon juice
1 tbsp white balsamic vinegar
a few drops of Tabasco
¼ tsp salt
pepper
100g brown shrimps, cooked
a handful of pomegranate seeds
Serves 2
Put the walnuts in a blender and mix until finely crushed.
Peel the cucumber and set aside ¼. Cut the remaining ¾ into big chunks. Trim and chop the spring onion. Peel and crush the garlic clove. Tear the bread into a few pieces.
Put the cucumber chunks, spring onion, garlic, bread pieces, herbs, yoghurt, olive oil and vegetable stock into the blender with the walnuts and blend until smooth. Add some lemon juice, vinegar, a few drops of Tabasco and season with salt and pepper, then blend again.
Pour the soup into a container and refrigerate for at least 2 hours (you can add ice cubes if you want to eat it immediately). Meanwhile, cut the remaining cucumber quarter into small cubes and refrigerate.
Once ready to eat, divide the gazpacho between two bowls. Top each with half the cucumber cubes, some pomegranate seeds and half the shrimp, then drizzle with a few more drops of Tabasco and olive oil. Serve immediately.
