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Fresh Chilled Cucumber Avocado Gazpacho with Pickled Shrimp

fresh chilled cucumber avocado gazpacho with pickled shrimp - featured image
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A refreshing and creamy chilled gazpacho combining cucumber, avocado, and tangy pickled shrimp, perfect for hot summer days and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 3 large cucumbers, peeled and roughly chopped (English cucumbers preferred)
  • 2 ripe avocados, peeled and pitted
  • 1 small garlic clove, minced
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/2 cup cold water (adjust for consistency)
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 12 medium shrimp, peeled and deveined (wild-caught if possible)
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 small shallot, thinly sliced
  • 1 small red chili, sliced (optional)
  • Fresh dill sprigs (for garnish)

Instructions

  1. Prepare the pickled shrimp: In a small saucepan, combine white vinegar, water, sugar, and salt. Warm over medium heat until sugar and salt dissolve, but do not boil. Remove from heat and stir in sliced shallots and chili if using. Let cool slightly.
  2. Add peeled shrimp to the warm pickling liquid, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, preferably 2, until shrimp turn pink and plump.
  3. Make the gazpacho base: In a blender, combine cucumbers, avocados, garlic, lime juice, olive oil, and half the water. Blend on high until smooth and creamy, scraping down sides as needed.
  4. Adjust consistency by adding more water if necessary to achieve a pourable but thick soup. Season with salt and pepper to taste. Adjust acidity with more lime juice if desired.
  5. Transfer the gazpacho to a large bowl or airtight container and refrigerate for at least 1 hour until thoroughly chilled.
  6. To serve, scoop chilled gazpacho into bowls or glasses. Top each serving with a few pickled shrimp and garnish with fresh dill sprigs. Drizzle olive oil over the top.
  7. Enjoy immediately. Store leftovers in the refrigerator for up to 2 days, keeping shrimp separate until serving.

Notes

Peel cucumbers thoroughly to avoid bitterness. Use ripe but not overripe avocados for best texture. Chill gazpacho for at least 1 hour for best flavor. Drizzle olive oil just before serving for a glossy finish. Pickling shrimp yourself yields fresher flavor than pre-pickled. Can substitute almond or coconut milk for water for creamier texture. Keep shrimp and gazpacho separate when storing to maintain texture.

Nutrition

Keywords: gazpacho, cucumber, avocado, pickled shrimp, summer recipe, chilled soup, easy recipe, refreshing, healthy, gluten-free

Find it online: https://novanosh.com/fresh-chilled-cucumber-avocado-gazpacho-with-pickled-shrimp-easy-recipe-for-summer-refreshment/