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Cucumber Gazpacho with Shrimp Relish

Course: Soup
Author: Jess Smith via Inquiring Chef


  • for the soup:
  • 2 and ½ cups chopped English cucumber
  • 1 cup low-sodium vegetable broth
  • 1 cup whole-milk plain Greek yogurt
  • ¼ of a large onion
  • juice from ½ a lime
  • 1 clove garlic, peeled
  • salt and pepper, to taste
  • for the shrimp relish:
  • 2 tsp. olive oil
  • ½ pound shrimp, peeled, deveined, and roughly chopped
  • ½ tsp. ground cumin
  • 1 cup grape tomatoes, roughly chopped
  • cup fresh cilantro, chopped


  • For the soup. Combine cucumber, vegetable broth, yogurt, onion, lime juice and garlic in a food processor. Pulse until smooth. Season with salt and pepper, if needed. Chill the soup in the refrigerator for 30 minutes or up to a day before serving. Top soup with a serving of shrimp relish (below).
  • For the shrimp relish. In a medium pan heat olive oil and cook shrimp until pink, about 2 minutes. Remove pan from heat and toss shrimp with cumin, tomatoes and cilantro.


adapted slightly from Cooking Light, April 2011