Green Grape Gazpacho with Sauv Blend Seared Shrimp
Try this refreshing chilled soup for a Summer luncheon or as a first course for dinner.
The acidity of the green grapes accentuates the bright fruit of Sauvignon Blanc and the cucumber, it’s lightly grassy finish.
It’s an easy make, using a smoothie mixer or blender, and can be prepared in advance and refrigerated until serving time.
Recipe serves 4
Prep Time: 20 mins
- 2 cups – Seedless Green Grapes, loosely packed
- 1 cup – Seedless Cucumber, peeled & chopped
- 1/4 cup – Pine Nuts or Almonds
- 1 cup – Cilantro Leaves, loosely packed
- 1 Jalapeño, seeds removed & minced
- 1/4 cup – Orange Juice
- 1 Lime, cut into wedges
- 8 Large Shrimp, peeled & deveined
- 1/4 cup – Sweet Onion or Shallot, finely diced
- 1 clove Garlic, minced
1 1/2 tsp Winemaker’s Pantry™ Spice Pairing for Suav Blanc
1/2 tsp Salt
- 1 tsp – Olive Oil
- 1/4 cup – Sour Cream
Refrigerate 4 soup bowls.
Step 1 – Place the green grapes, peeled cucumber, and pine nuts into the blender. Add one half of the cilantro leaves, one half of the jalapeño and the 1/4 cup of orange juice. Squeeze 2 lime wedges over the mixture and sprinkle in 1/2 tsp of the salt and 1 1/2 tsp of Winemaker’s Pantry™ Sauv Blanc Pairing Blend. Liquify the mixture on high speed for about one minute. Test for seasoning, adding more spice blend or salt to taste. Refrigerate until use.
Step 2 – In a mixing bowl, combine the shrimp, onion, garlic and olive oil with the remaining 1 1/2 tsp of Winemaker’s Pantry™ Spice Pairing for Sauv Blanc. Chop the remaining cilantro leaves, reserving 4 leaves for garnish, and add to the shrimp mixture.
Step 3 – Place a heavy bottom or cast iron pan over medium-high heat, 1-2 minutes. Add the shrimp mixture to the pan and sear the shrimp on both sides 1 1/2 minutes per side; remove from heat.
Step 4 – Retrieve the chilled bowls and the gazpacho from the refrigerator. Evenly divide the Gazpacho among the bowls. Add a dollop (about 1 tsp) sour cream to the middle of the bowl. Add 2 shrimp aside the sour cream. Garnish each with a cilantro leaf. Serve immediately with a wedge of lime