green gazpacho with lime-ginger shrimp

recipe with photos at spoontang!

GAZPACHO VERDE

4 green tomatoes, diced
1 chayote, diced
2 tomatillos, diced
1 jalapeno, diced
1/2 english cucumber, sliced
2 bunches green onions, sliced
2 green peppers, diced
4 cloves garlic
1/2 cup cilantro
1/2 white onion, diced
1 cup greek yogurt
1 cup heavy cream
3 tbsp piri piri (or hot sauce of your choice)
1 tbsp cumin
1 tsp chili powder
2 tbsp honey

LIME-GINGER SHRIMP

2 cups raw shrimp, peeled and deveined
2 tbsp honey
1 tbsp hot sauce (I used piri piri but Cholula would be a good match)
1 lime, zested
1/2 oz lime juice

For the shrimp: Bring a pot of salted water to boil and add shrimp. Cook 3-4 minutes or until shrimp is pink and opaque. It should be just beginning to curl in on itself. Remove from heat and run under cool water to stop the cooking process. Combine remaining ingredients in small bowl and whisk to incorporate. Toss shrimp.

For the gazpacho: Combine tomatoes through onion in a food processor and puree until smooth. Turn out into a bowl and mix in remaining ingredients. If an immersion blender is available, puree until as smooth as possible.

Serve chilled with shrimp arranged on top.

bon appetit