Cucumber Gazpacho with Shrimp Salsa

In this rendition of the classic Spanish cold soup, there is a marriage of cool and spicy flavors with each bite. Refreshing cucumbers blended with creamy yogurt provide the cool, while shrimp that are seasoned with our Taste the Seasons Gazpacho mix deliver the spice.


1 pound small shrimp, with shells

2 tablespoons olive oil

1 package Taste the Seasons Gazpacho mix

2 teaspoons salt, divided

2 fresh medium tomatoes, seeded, diced (about 2 cups)

4 cups fresh cucumber, peeled, seeded, diced, divided

2 cups plain Greek yogurt

2 tablespoons lime juice



Peel and devein shrimp. Place the shells in a medium saucepan. Add enough water to cover the shells. Bring to a boil; reduce to simmer for 15 minutes. Strain and reserve the stock; cool.

In a large skillet, heat the oil over medium-high heat. Add shrimp and sauté 2 minutes or until opaque, stirring occasionally. Remove from heat; stir in the Gazpacho mix, 1 teaspoon salt and diced tomatoes. Transfer to a bowl; cover and refrigerate.

Place 3 cups of the diced cucumber in a blender or food processor. Add yogurt, lime juice, 1 cup of the reserved shrimp stock and the remaining 1 teaspoon salt. Process until smooth. Transfer to a large bowl and stir in the remaining cucumber. Cover and refrigerate until chilled.

To serve, ladle soup into individual bowls; top with shrimp salsa.

Makes 6 servings