- Prep:
- 10 minutes
- Cook:
- 5 minutes
- Serves:
- 4
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.
Ingredients
Directions
-
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!
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