Rachael Ray's Green Gazpacho with Vodka Shrimp

This cold, refreshing soup is perfect for the late-summer night when you think it may be too hot to eat. It’s not.
By Rachael Ray ,

Photography by Kate Mathis

Recipe by Rachael Ray

4 Servings

Ingredients

Gazpacho

  • Ice

  • 4 tomatillos—husked, rinsed, and coarsely chopped

  • 1 small ripe avocado—pitted, peeled, and coarsely chopped

  • 1/4 English cucumber, peeled and coarsely chopped

  • 1/2 cup coarsely chopped white onion

  • 1/2 cup Mexican crema or Greek yogurt

  • A  small handful of fresh cilantro or flat-leaf parsley

  • 1 slice stale white bread, crust removed

  • 1 small stalk celery with leafy top, coarsely chopped

  • 1 large jalapeño chile, seeded and coarsely chopped

  • Juice of 1 lime (about 2 tbsp.)

  • 1 tbsp. sherry vinegar

  • 1 large clove garlic, crushed

  • A fat drizzle of EVOO, plus more for serving

  • Salt

Shrimp

  • 2 tbsp. olive oil

  • 1 tbsp. butter

  • 20 peeled and deveined large shrimp

  • Salt and pepper

  • 1 tsp. each ground coriander, ground cumin, and granulated garlic

  • 1/2 cup vodka

  • Juice of 1 lemon (about 1/4 cup)

  • 2 sprigs fresh oregano, leaves stripped and finely chopped

  • 2 tbsp. fresh flat-leaf parsley, finely chopped

Preparation

1. For the gazpacho, in a large high-power blender or food processor, puree a small scoop of ice, about 1/2 cup water, the tomatillos, avocado, cucumber, onion, crema, cilantro, bread, celery, chile, lime juice, vinegar, garlic, a fat drizzle of EVOO, and a fat pinch of salt. Season the gazpacho with salt to taste. Thin with more water if it’s too thick.

2. For the shrimp, in a large skillet, heat the olive oil, two turns of the pan, over medium-high. Add the butter. When it melts, add the shrimp; season with salt and pepper. Add the coriander, cumin, and granulated garlic. Cook until the shrimp are browned at the edges, about 2 minutes. Turn the shrimp over. Remove from heat. Douse the shrimp with the vodka and lemon juice. Cook over medium-high heat until the liquid reduces to a sauce and the shrimp are opaque in the centers, about 2 minutes. Top with the herbs.

3. Pour the gazpacho into chilled bowls or mugs. Drizzle with EVOO. Serve with the shrimp.

Nutrition Information

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