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Recipes

Cold tomato and cucumber soup, topped with shrimp, avocado and cilantro

Published on

By Esther Samson

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Servings: 4 servings Preparation: 15-20 minutes. Cook time: 60 minutes. Total time: 60-75 minutes.

A refreshing chilled soup inspired by gazpacho, made with Gen V vine tomatoes, English cucumber, and red bell pepper. Topped with shrimp, creamy avocado, fresh cilantro, and crumbled feta, it's the perfect light meal for warm summer days.

Cuisine style
  • Contemporary Mediterranean cuisine
Categories
  • Cold Soup / Gazpacho
  • Appetizer
  • Light Main Course
  • Summer Recipe
Cooking method
  • Oven

Ingredients

3 Gen V vine tomatoes, cut into chunks

1 Gen V English cucumber, cut into chunks

1/2 Gen V red bell pepper, cut into chunks

1 garlic clove, minced

The juice of a lime

5 ml (1 tsp) smoked paprika

60 ml (1/4 cup) olive oil

Salt and pepper, to taste

A dozen cooked shrimps, cut into pieces

1 avocado, diced

1/2 jalapeño pepper, seeded and finely chopped

1/4 red onion, finely chopped

Fresh cilantro, chopped

1/4 cup (60 ml) crumbled feta cheese, for garnish

A little lime juice

Preparation

  1. In the bowl of a food processor or using a hand blender, puree the tomatoes, cucumber, red bell pepper, garlic, lime juice, smoked paprika and olive oil. Season with salt and pepper to taste. Refrigerate for at least 1 hour, or until ready to serve.
  2. In a bowl, combine the shrimp, avocado, jalapeño, red onion, cilantro and a splash of lime juice. Season with salt and pepper, then stir gently to coat the ingredients.
  3. Divide gazpacho among bowls or soup plates. Top with the shrimp mixture and sprinkle with the crumbled feta. Serve cold.

Keywords

  • chilled tomato cucumber soup
  • homemade gazpacho
  • shrimp gazpacho
  • Gen V vine tomatoes
  • Gen V English cucumber
  • summer soup recipe
  • healthy cold soup
  • avocado and feta
  • fresh appetizer
  • Mediterranean cuisine

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