Cucumber gazpacho with Dutch shrimp
Just because it’s getting colder outside doesn’t mean you can’t still enjoy a delicious gazpacho. This vibrant green soup with Dutch shrimp from Estée Strooker is absolutely delicious in winter too.
‘Cucumber soup, how booooring!’ I can hear you thinking, but you clearly haven’t looked at the ingredient list yet. Thanks to ingredients including gin, tarragon and smoked paprika, this soup is nowhere near boring. What is it? A perfect light starter—or eat it with a good piece of bread for dinner.
How to make cucumber gazpacho
1. Cut off the ends of the cucumber generously and set them aside. Cut the cucumber in half and use a spiralizer to turn it into strands. You’ll always have a piece of cucumber left over; save this together with the ends to make the gazpacho later. Set the strands aside.
2. Heat a frying pan with a splash of sunflower oil. Peel and finely chop a clove of garlic. Peel and finely chop a shallot. Grate the zest of the orange. Add these to the pan together with the pumpkin seeds. Toast the seeds until they pop open, approx. 3 minutes. Now add the garlic and shallot, along with a pinch of salt, and toss everything together.
3. Remove everything from the pan and place it in a container suitable for an immersion blender. Add the vinegar, orange juice, tarragon, paprika and gin. Mix together. Also add a tablespoon of wholegrain mustard, honey and olive oil and stir to combine. Mix a few tablespoons into the spaghetti and set some aside for garnish.
4. Blend the remaining cucumber pieces with the apple juice, olive oil and the rest of the tarragon in a blender until smooth. Season with pepper and salt.
5. Serve the spaghetti in the center of a deep plate. Pour the gazpacho around it. Garnish with a tablespoon of crème fraîche and a tablespoon of shrimp on top. Finish with a little extra vinaigrette and a sprig of tarragon.
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