- 10 minutes
- 5 minutes
With a mix of sweet mango and cool cucumber that’s balanced by a bit of heat from the jalapeño, this chilled soup is refreshing as a summer or spring meal or appetizer. The warm shrimp dipped in the gazpacho makes a nice contrast on the palate, but feel free to chill the shrimp before adding it or just serve it warm on the side.
Chop all of the ingredients
Place all ingredients into a food processor or blender, reserving a bit of the chopped mango, cucumber, tomato, red onion, jalapeño, and cilantro for garnishing (about 1/3 cup).
- Blend all ingredients until smooth. Sprinkle with salt to taste (just a pinch at a time to avoid over seasoning). Transfer liquid into a large sealed container and refrigerate for at least two hours (best if chilled overnight).
For the shrimp: Pre-heat grill.
In a small bowl, toss shrimp with yellow curry powder and lemon pepper.
Grill shrimp about two minutes on each side, or until light grill marks appear on the shrimp.
To serve: Ladle cold soup in four bowls, top with two shrimp, and garnish with the reserved chopped mango, vegetables, and a few sprigs of cilantro. Enjoy!