I made a version of pickled shrimp a while back. If the thought of pickled shrimp scares you, you can easily poach or grill the shrimp, or even make a ceviche to top the gazpacho. The coolness of the cucumbers is a perfect foil for a little spicy shrimp action.
White Gazpacho with Pickled Shrimp
- 1 cucumber, peeled and roughly chopped
- 1/4 onion, chopped
- 1 jalapeno, roughly chopped
- 1 lime, juiced and zested
- 1/4 c. dried bread pieces, torn into 1/2-in. chunks
- 1 clove garlic, minced
- 3-4 medium shrimp, peeled and deveined
- 1 T. coriander seeds
- 1 T. peppercorns
- 1/4 c. red wine vinegar
- 2 T. sugar
- olive oil
Put the vinegar, sugar, coriander, and peppercorns in a small pot. Add 1/2 c. of water and bring to a simmer until the sugar dissolves. Pour the liquid over the shrimp and transfer to the refrigerator.
Soak the bread in water for 10 minutes.
Combine the cucumber, onion, jalapeno, lime zest, lime juice, garlic, bread, and 2 T. of olive oil in a blender. Blend until smooth. Taste and season with salt and pepper. Transfer to the refrigerator to chill completely. The longer it sits, the more the flavors blend and come together.
Ladle the gazpacho into a bowl and top with the pickled shrimp.