Cucumber Gazpacho with Shrimp Relish and Paprika Syrup
Servings: 4 servings
Calories: 216kcal
Ingredients
Shrimp Relish
- 2 tsps olive oil
- ¾ lb shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Gazpacho
- 2 ½ cups English cucumber
- 1 cup vegetable or chicken broth
- 1 cup sour cream
- ¼ cup chopped sweet onion
- dash of celery seed
- 1 clove garlic, peeled
- 2 Tbsps fresh lime juice
- parsley for garnish optional
Paprika Syrup
- ¼ cup sugar
- 1 teaspoon paprika I used sweet Hungarian
- ¼ teaspoon cayenne pepper
- ¼ cup fresh lemon juice
Instructions
Shrimp Relish
- Heat oil in a skillet over medium high heat. Add the shrimp and the spices and saute 2-3 minutes just until shrimp turn pink and opaque. Do not over cook the shrimp. Remove from heat and set aside. Chop roughly when cool.
Cucumber Gazpacho
- Trim ends of cucumbers and remove about half the peel. Cut into chunks and add to blender. Add the broth, sour cream, onion, celery seed and garlic clover to the blender. Blend until smooth.
- Add the lime juice last and whirl to incorporate.
Paprika Syrup
- Combine all ingredients in a small saucepan and bring to a boil. Cook about 4 minutes until mixture starts to thicken. Remove from heat and allow to cool.
To Serve
- Divide the Gazpacho evenly among 4 bowls.
- Heap ¼ of the shrimp in the middle of each bowl. Drizzle with paprika syrup and serve.
Notes
[nutrition-label]
Nutrition
Calories: 216kcal | Carbohydrates: 24g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 72mg | Sodium: 580mg | Potassium: 294mg | Fiber: 2g | Sugar: 20g