Cucumber Mint Gazpacho with Shrimp Ceviche
Summer in NYC is hot as hell and the last thing you want to do is turn on the stove or oven in your sweaty apartment. This cold soup and salad combo is so easy and can literally be thrown together in a matter of minutes.
If just the thought of standing over a hot grill for 10 minutes to cook the shrimp makes you melt, you can buy the shrimp already cooked. Either way, the ceviche is delicious.
Gazpacho Ingredients:
1 cucumber, deseeded and roughly chopped
1 yellow pepper, deseeded and roughly chopped
1 small garlic clove, crushed
1 avocado, chopped
bunch spring onions, chopped
small bunch mint, chopped
small container of plain greek yogurt
2 tbsp white wine vinegar
few shakes green Tabasco sauce
a few pieces of mint for garnish
Directions:
Add all ingredients into a blender and blend until smooth. Add water to get the desired consistancy. I added about a half cup. Garnish with mint and serve chilled.
Ceviche Ingredients:
.5 lb cooked shrimp (I recommend skewering them up and grilling them with a little salt, pepper and olive oil)
1/4 red onion, finely chopped
2 tomatoes, deseeded and chopped
2 limes juiced
handful of cilantro, chopped
Directions:
Chop all ingredients and toss to combine. Season with salt and pepper. Serve chilled along size the gazpacho.