When it comes to cool and refreshing soups, gazpacho verde stands out as a classic choice. This traditional Spanish soup is known for its vibrant green color and fresh, herbaceous flavors. But what if you could take this already delicious soup to the next level? Well, you can by adding cooked peeled and deveined shrimp to bump up the protein content. And for an extra crunch, serve it with crispy tortilla chips. In this article, we'll explore how to make this mouth - watering variation of gazpacho verde.

First, let's talk about the base of the gazpacho verde. The key ingredients typically include cucumbers, green peppers, avocados, spinach, and a variety of fresh herbs like parsley, cilantro, and mint. These ingredients are blended together to create a smooth, creamy texture. The cucumbers add a refreshing crunch and a high water content, which is perfect for a chilled soup. Green peppers bring a slightly sweet and tangy flavor, while avocados contribute to the rich and creamy consistency.

Spinach is a nutritional powerhouse, packed with vitamins and minerals. It also gives the soup its deep green color. The fresh herbs are what really make the gazpacho verde come alive. Parsley adds a bright, fresh flavor, cilantro brings a hint of citrusy and earthy notes, and mint provides a cooling and refreshing element. To make the base, start by chopping all the vegetables and herbs into small pieces. Then, blend them in a food processor or blender until smooth. You can add a little bit of water or vegetable broth to help with the blending process and achieve the desired consistency.

Now, let's move on to the star of the show - the cooked peeled and deveined shrimp. Shrimp is an excellent source of protein, low in fat, and full of essential nutrients. To cook the shrimp, simply bring a pot of salted water to a boil. Add the shrimp and cook for about 2 - 3 minutes, or until they turn pink and opaque. Once cooked, drain the shrimp and let them cool slightly. Then, peel and devein them. You can cut the shrimp into smaller pieces if you prefer, or leave them whole for a more substantial bite.

When it's time to assemble the soup, start by ladling the gazpacho verde into bowls. Then, gently place the cooked shrimp on top of the soup. The contrast between the cool, creamy soup and the warm, succulent shrimp is truly delightful. And don't forget about the crispy tortilla chips. You can either buy pre - made tortilla chips from the store or make your own at home. To make your own, simply cut tortillas into triangles, brush them with a little bit of oil, and bake them in the oven at 375°F for about 8 - 10 minutes, or until they are golden brown and crispy.

As you take your first bite of this gazpacho verde with shrimp and tortilla chips, you'll experience a symphony of flavors and textures. The fresh, herbaceous soup, the tender shrimp, and the crispy chips all work together to create a truly unforgettable dining experience. This soup is not only delicious but also a great option for those following a vegetarian diet, as it can be easily adapted by omitting the shrimp and adding more vegetables or beans for protein.

Whether you're looking for a light lunch on a hot summer day or a unique appetizer for a dinner party, this gazpacho verde with shrimp and tortilla chips is sure to impress. So, head to the kitchen, gather your ingredients, and start creating this amazing recipe today. You won't be disappointed!