Creamy Cucumber Gazpacho

Creamy Cucumber Gazpacho
Photography by Kate Cauffiel | Food styling by Christina Zerkis | Prop styling Alicia Blais

For a quick upscale appetizer, top this produce-packed, no-cook soup with fresh basil and precooked cocktail shrimp.

SERVINGS: 5
SERVING SIZE: 1 cup (230 grams)
PREP TIME: 15 minutes

Ingredients

  • ¼ cup plus 2 tablespoons (90 milliliters) fresh lime juice
  • ½ cup (120 milliliters) full-fat canned coconut milk, stirred
  • ¼ cup (60 milliliters) extra-virgin olive oil
  • 1 medium avocado, peeled and cored
  • 2 medium English cucumbers (skins on), chopped into 3-inch chunks
  • ½ medium red onion, peeled and chopped into 3-inch chunks
  • ½ medium jalapeño, stemmed and seeded
  • 1 garlic clove, peeled
  • ½ cup fresh cilantro leaves
  • ¼ cup fresh flat-leaf Italian parsley leaves
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sugar
  • ¼ cup fresh basil leaves, chiffonade
  • 10 large cooked shrimp, peeled and deveined (tails on)

Instructions

  1. Pour lime juice, coconut milk and oil into a blender.
  2. Add avocado, cucumbers, onion, jalapeño, garlic, cilantro and parsley.
  3. Blend until smooth, stopping to stir and scrape down the sides as necessary.
  4. Add salt, pepper and sugar and blend until very smooth. Taste and adjust seasoning as needed.
  5. Place in the refrigerator to chill at least 1 hour.
  6. To serve, pour soup into small bowls and top each with a pinch of fresh basil and 2 cocktail shrimp.

Cooking note: Store soup in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.

NUTRITION PER SERVING: 282 calories, 18g total fat, 6g saturated fat, 129mg cholesterol, 565mg sodium, 14g carbohydrate, 4g fiber, 6g sugar, 19g protein, 458mg potassium, 215mg phosphorus

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Julie Andrews
Julie Andrews, MS, RD, CD, CC, is a food and nutrition consultant, registered dietitian, chef, food photographer, culinary media expert and food writer. She is the creator and owner of The Gourmet RD, where she create recipes, food photos and food videos for clients and brands. She also leads workshops for culinary skills, food styling and photography and leads cooking classes. Julie is regularly featured on television and in the media, where she showcases simple, wholesome and delicious recipes from her blog.