Low Carb Cucumber And Shrimp Gazpacho
The perfect summer lunch, this light and refreshing low carb take on gazpacho combines creamy avocado with cooling cucumber, sweet shrimp and aromatic herbs.
How to Make It
Step 1
Roughly dice the cucumber and avocado and roughly slice the scallions. Add the diced cucumber and avocado to a blender along with half the sliced scallions, half the cilantro leaves, the mint leaves, the clove of garlic, half the crème fraiche, the juice and zest of the lime, the water and the sea salt.
Step 2
Blend together until completely smooth, adding more water if you prefer a thinner soup. Taste and adjust seasonings as required.
Step 3
Divide the gazpacho into two bowls, cover and refrigerate for up to one hour until chilled.
Step 4
Divide the remaining crème fraiche between the bowls of gazpacho, drizzling over the surface.
Step 5
To serve, scatter over the shrimp, remaining scallions and cilantro leaves.
Ingredients
- Cooked Medium Shrimp by Daily Chef
3-½ ounce
- Cilantro
2 tablespoon, chopped
- Scallions
2 medium – 4 1/8″ long
- Creme Fraiche
2 tablespoon
- Cucumber, Raw, Without Peel
1 large – 8 1/4″ long
- Avocado
1 each
- Garlic
1 clove
- Peppermint, Fresh
1 tablespoon
- Water
¾ cup
- Lime
½ each – 2″ diameter
- Salt
¼ teaspoon