To celebrate the summer solstice, which in the US starts on June 21, I prepared this fresh, summer dinner. Being a warm day, I didn’t want to spend much time in the kitchen and I came up with this recipe that can be done in about half hour and not much work. 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. This gazpacho is easy to make (all processed at once) and it can be served as a vegetarian dish. Make sure to read my tips at the bottom of the page!
Green Gazpacho with Seafood and Chopped Cucumber Salad Ingredients
- 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, add shrimp and sauté them for 3 minutes on each side. When done, put them in the bowl.
** 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.
I recommend you brine the shrimps for 30-60 minutes to get them a softer, less chewier texture and a more pronounced “sea” flavor.
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!