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Spicy Cucumber Gazpacho with Shrimp Relish

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Spicy Cucumber Gazpacho with Shrimp Relish

Yields: 6 servings (about 1-1/2 quarts)

1 each                Hothouse cucumbers, peeled
1 each                Jalapeno, seeds removed
½ each            Honeydew melon, peeled, seeds removed, cut in chunks
8 each                Mint leaves
1 each                Lime, juice of
1 Tbsp                Honey
2 Tbsp                Rice vinegar
1 recipe             Shrimp Relish (recipe follows)

1.    Combine the cucumber, chile, melon, mint, lime, honey and vinegar in a blender, puree on high speed until liquefied. Place soup in the refrigerator and chill.

2.    At time of service, check seasoning of the relish; it may need a bit more lime, salt or pepper. Place ½ cup of the relish in the bottom of a chilled soup bowl. The cucumber gazpacho has probably separated a bit so whisk it for a moment or two. Pour a cup of cucumber gazpacho around the relish and garnish with a few cilantro leaves. Repeat with the remaining soup.


Shrimp Relish

1 each                Hothouse cucumber, peeled, seeded, and diced ¼’’ cubes
As needed            Kosher salt
1/4 each            Red onion, small dice (2oz, about 1/4 cup)
½ each            Yellow bell pepper, seeded, small dice 
½ each            Red bell pepper, seeded, small dice
5 large                Shrimp, steamed and cleaned, cut in bite size pieces
2 Tbsp    Cilantro, roughly chopped (save a few leaves for garnish)
1 each    Lime, zest of
¼ cup            Lime, juice of (about 2 good limes, or 4 dry ones)
2 Tbsp                Olive oil
To Taste            Freshly ground black pepper

1.    Combine the cucumber and about ½ tsp salt in a mixing bowl. Allow to sit for 5 minutes, squeeze gently to “bruise” and let rest another 5 minutes. Squeeze all the water out of the cucumber and return cucumber to the mixing bowl. 

2.    Add the remaining ingredients and mix well; adjust seasoning. Chill well before serving.