Cucumber Gazpacho with Shrimp Relish and Paprika Syrup
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Appetizer
Cuisine: American
Servings: 4 servings
Calories: 216kcal
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
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.
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