Cucumber Gazpacho with Shrimp and Herb Oil

Appetizer | 4 servings

This chilled soup is practically summer itself—a silken cucumber base infused with the Number 3's brightness through generous lime juice and fresh herbs, crowned with tender chilled shrimp and a vibrant green herb oil flecked with habanero. Every spoonful delivers cool refreshment punctuated by delicate protein and unexpected spice, making it the ultimate conversation starter on a warm evening. It's elegant, unusual, and absolutely craveable.

Ingredients

• 2 pounds English cucumbers, roughly chopped
• 1 cup vegetable stock
• 1/4 cup crème fraîche
• 3 tablespoons fresh lime juice
• 1/4 cup fresh herbs (dill, parsley, basil)
• Sea salt and white pepper
• 1 pound chilled cooked shrimp
• 1/4 cup extra-virgin olive oil
• 1 habanero pepper, minced
• 2 garlic cloves, minced
• Cucumber ribbon for garnish

Instructions

1. Blend chopped cucumbers, stock, herbs, and crème fraîche until completely smooth.
2. Strain through fine-mesh sieve.
3. Whisk in lime juice and salt; chill at least 2 hours.
4. For herb oil, warm olive oil with minced habanero and garlic for 5 minutes over low heat; cool slightly.
5. Just before serving, ladle soup into chilled bowls.
6. Top each bowl with several shrimp.
7. Drizzle with habanero herb oil.
8. Garnish with fresh cucumber ribbon and fresh herb sprig.