Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Lindsey Lower.
Total Time
20 Mins
Serves 4

Fresh bread gives gazpacho body, making it a substantial summer entrée soup. Use bread from the bakery section for the best results (bread from the supermarket aisle can be overly soft and sweet).

How to Make It

Step 1

Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stirring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.

Step 2

Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add shrimp to pan; cook 3 to 5 minutes or until done. Place 1 3/4 cups cucumber mixture in each of 4 bowls; top evenly with shrimp and remaining 2 teaspoons oil.

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