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Green Gazpacho with Chili Cumin Shrimp

Perfectly paired with our 2017 hope & grace Chardonnay, Yountville, Napa Valley

If you have not purchased the wine to accompany the recipe, click HERE.



Green Gazpacho
1 cup quartered tomatillos or green tomatoes
1 cup chopped Persian or hothouse cucumber ("seedless"), about 1/2 of a large cucumber
2 tablespoons chopped sweet onion
1 garlic clove, peeled and smashed
1 stalk celery
1/2 tablespoon cilantro
1 tablespoon parsley leaves
1/2 avocado, peeled and pitted
2 teaspoons lime juice
Salt and Pepper to taste
Chili Cumin Shrimp
1/2 pound large uncooked shrimp, peeled and deveined with tail-on
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 lime


Green Gazpacho
Place all ingredients in a food processor or high speed blender and process until smooth (or desired consistency, if you prefer your soups chunkier).
Check seasonings, add salt and lime juice if needed. Chill.
Serve in dessert wine glasses or small bowls. 
Chili Cumin Shrimp
Preheat grill or pan to medium.
Mix together spices, then sprinkle evenly over shrimp. Toss with a touch of olive oil before adding to pan.
Grill shrimp about 2 minutes per side or until opaque and cooked. 
Remove shrimp from heat and let cool to room temperature.
Use shrimp to garnish gazpacho, or serve on the side.


Tiffani's tip: "I love to rub a few thick slices of a Bouchon loaf with a little smashed garlic and olive oil then grill it to serve on the side for a simple weeknight dinner or skip the bread and make this a first course for guests. It's easy to do ahead of time and simply pour in pre-chilled bowls, garnish with fresh parsley, a drizzle of olive oil, and the shrimp."


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