# Cucumber Gazpacho with Taco-Spiced Shrimp over Corn, Pepper and Onion > Cool cucumber gazpacho with avocado and cilantro starts this summer meal, followed by deeply browned, taco-spiced shrimp over sweet corn, green peppers and onion. Lime keeps the warm vegetables bright, while the chilled soup offers a fresh contrast to the smoky spices. - URL: https://www.chezjk.com/recipes/cucumber-gazpacho-with-taco-style-shrimp-over-corn-pepper-onion - Author: Jonathan Katzman - Cooked and photographed: 2023-07-05 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Cucumber Gazpacho with Taco-Spiced Shrimp over Corn, Pepper and Onion](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F8a0ff077fa1ea5e0.jpg) ## Cucumber Gazpacho with Avocado and Cilantro Blending cold cucumber with olive oil and a little avocado gives the soup body without obscuring its freshness. Vinegar and lime keep the rich avocado garnish lively. ### Ingredients - 2 lb English or Persian cucumbers, chilled - 1 large ripe avocado, divided - 2 scallions, thinly sliced, whites and greens separated - 1/4 cup cilantro leaves and tender stems, plus leaves for garnish - 1 small garlic clove - 2 tbsp fresh lime juice, plus more to taste - 1 tbsp white wine vinegar - 3 tbsp extra-virgin olive oil, plus 2 teaspoons for finishing - 1/4–1/2 cup ice-cold water, as needed - 3/4 tsp kosher salt, plus more to taste ### Instructions 1. Peel the cucumbers if their skins are tough; otherwise leave some skin for color. Remove any large, watery seed cores and roughly chop the flesh. 2. Blend the cucumber, one-quarter of the avocado, scallion whites, cilantro, garlic, lime juice, vinegar and salt until very smooth. 3. With the blender running, stream in 3 tablespoons olive oil. Add cold water a little at a time until the soup pours easily but still lightly coats a spoon. 4. Refrigerate for at least 45 minutes. Taste cold and adjust the salt and lime juice. 5. Just before serving, dice the remaining avocado. Divide the soup among four bowls and top with avocado, scallion greens, cilantro leaves and the finishing olive oil. ### Notes - For a smoother soup, blend longer rather than straining away all the cucumber's body. - Press wrap against the cut avocado while the soup chills, then dice it at serving time. ## Taco-Spiced Pan-Seared Shrimp Dry shrimp and a hot pan produce a browned crust before the centers overcook. Lime goes in after searing to preserve that crust and keep the spices from tasting heavy. ### Ingredients - 1 1/2 lb large shrimp, peeled and deveined, tails left on if desired - 1 1/2 tsp ground cumin - 1 tsp pure ancho chile powder - 1/2 tsp smoked paprika - 1/2 tsp dried oregano - 1/2 tsp garlic powder - 3/4 tsp kosher salt - 2 tbsp ghee, divided - 1 tbsp fresh lime juice ### Instructions 1. Pat the shrimp thoroughly dry. Combine the cumin, ancho chile powder, paprika, oregano, garlic powder and salt, then toss with the shrimp just before cooking. 2. Heat a large heavy skillet over medium-high heat. Add 1 tablespoon ghee and arrange half the shrimp in a single layer with space between them. 3. Sear without moving for about 2 minutes, until browned underneath. Flip and cook another 1–2 minutes, until opaque through the center and just firm, reaching 145°F at the thickest part. Transfer immediately to a plate. 4. Repeat with the remaining ghee and shrimp, lowering the heat slightly if the spices begin to scorch. 5. Take the pan off the heat and toss the cooked shrimp with the lime juice. Serve immediately over the corn medley. ### Notes - If using smaller shrimp, shorten the cooking time; a loose C shape and opaque center are better cues than a tightly curled shape. ## Charred Corn, Poblano and Onion with Avocado Sweet corn and softened onion balance the earthy peppers and shrimp spices. Adding avocado and cilantro off heat preserves their texture and freshness. ### Ingredients - 4 ears sweet corn, kernels cut from the cobs, about 3 cups - 2 large poblano peppers, stemmed, seeded and cut into 3/4-inch pieces - 1 medium yellow onion, cut into short thin strips - 2 tbsp ghee, divided - 2 garlic cloves, minced - 3/4 tsp kosher salt, plus more to taste - 1 large avocado, cut into chunks - 1/2 cup roughly chopped cilantro leaves and tender stems - 1 1/2 tbsp fresh lime juice ### Instructions 1. Heat a wide skillet over medium-high heat and add 1 tablespoon ghee. Add the onion, poblanos and half the salt. Cook for 7–9 minutes, stirring occasionally, until the onion softens and the peppers develop browned patches but retain some bite. Transfer to a bowl. 2. Add the remaining ghee and corn to the skillet. Spread into a shallow layer and let cook undisturbed for 2 minutes before stirring. Continue cooking for 4–6 minutes, until some kernels are browned and the corn is crisp-tender. Work in batches if needed to avoid steaming. 3. Return the onion and peppers to the pan. Add the garlic and remaining salt, then cook for 1 minute. 4. Remove from the heat and add the lime juice. Fold in the avocado and most of the cilantro gently, reserving a little cilantro for the finished plates. Taste and adjust the salt. ### Notes - Green bell peppers can replace poblanos for a completely mild medley. - Keep the vegetables warm before adding avocado and cilantro if the shrimp are not yet ready. ## Overall Timing / Workflow Chilling the soup first frees the stove for the warm components. Cooking the shrimp last keeps them juicy and lets the vegetables serve as a ready-made base. ### Instructions 1. 0:00 — Blend the gazpacho and refrigerate it. 2. 0:15 — Cut the corn, peppers and onion; prepare the cilantro, lime juice and shrimp spice mixture. 3. 0:30 — Cook the corn, pepper and onion medley. Hold it off heat without the avocado and cilantro. 4. 0:48 — Taste the chilled soup, prepare its avocado garnish and portion it into bowls. Keep cold while finishing the main course. 5. 0:55 — Season and sear the shrimp in batches. Gently rewarm the vegetables in a separate pan if needed. 6. 1:05 — Fold avocado, cilantro and lime into the vegetables, finish the soup garnishes and plate the shrimp. ## Plating A broad bed of vegetables shows off the shrimp's browned surfaces, while a separate bowl keeps the gazpacho properly cold. ### Instructions 1. Spoon the corn, pepper and onion medley onto four warm plates, distributing the avocado evenly. 2. Arrange the shrimp over the vegetables with their browned sides facing up. Scatter with the reserved cilantro. 3. Serve the gazpacho in chilled bowls alongside, with avocado, scallion and cilantro grouped loosely across the surface and small droplets of olive oil around them. ## Leftover Path Separate storage protects the cold soup's freshness and prevents the shrimp from becoming rubbery during reheating. ### Instructions 1. Refrigerate leftovers within 2 hours in separate airtight containers. Keep gazpacho for up to 2 days and cooked shrimp and vegetables for up to 3 days. 2. Stir or briefly reblend the gazpacho before serving; add freshly cut avocado and herbs rather than storing them on top. 3. Reheat the corn medley in a skillet with a splash of water. Add the shrimp only at the end, cover and warm gently until hot throughout. 4. Alternatively, chop the chilled shrimp and combine with the leftover vegetables for a cold lunch, refreshing with lime and cilantro. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.