This week’s burst of August heat calls for a bowlful of cool Cucumber Gazpacho topped with a salad garnish of Northern shrimp, basil and lime. Serving as a base, the gazpacho easily adapts to what’s freshest or on hand — everything is tossed into a blender or processor, and you can taste and adjust as you go. The garlic gives a nice warming note, though keep it in check as it can quickly overwhelm the balance of bright flavors. Otherwise, let whim be your guide. Amounts are for 4 first-course servings; we upped the amount of shrimp for a heartier dinner portion.
Cucumber Gazpacho with Shrimp, Basil and Lime
2 to 4 large cucumbers, peeled and coarsely chopped
1 yellow tomato, seeded and chopped
1/2 small red onion, chopped
1 green pepper, seeded and coarsely chopped
1 jalapeño pepper, seeded, chopped
Handful of herbs — chives, garlic chives, parsley, mint
1 small clove garlic, smashed and coarsely chopped
1/4 cup yogurt
Olive oil + dash of vinegar or citrus
Salt + pepper
1 pound Northern shrimp, poached
1/8 cup small red onion, thinly sliced
Shredded basil + minced chives
Olive oil + juice from 1/2 lime
Salt + pepper
- For gazpacho: Place the vegetables, herbs and yogurt in a blender or food processor, and puree until desired texture. Season with good olive oil, a dash of something acidic like vinegar or lime, and salt and pepper. Chill in the refrigerator for 1 to 4 hours before serving.
– For shrimp garnish: Toss ingredients together in a small bowl, and season to taste. If making ahead of time, hold the lime (to keep the shrimp from turning mushy) and add when ready to serve.
– To serve: Ladle gazpacho into bowls, and serve with the shrimp garnish spooned on top.
Adapted from Epicurious.
Local ingredients: Green pepper and jalapeño from Meadow’s Mirth; yellow tomato from New Roots Farm; red onion from Misty Brook Farm; Northern shrimp from F/V Rimrack; yogurt homemade from Harris Farm milk; cucumbers, herbs and garlic from the garden.