Ingredients
Gazpacho
Ice
4 tomatillos—husked, rinsed, and coarsely chopped
1 small ripe avocado—pitted, peeled, and coarsely chopped
¼ English cucumber, peeled and coarsely chopped
½ cup coarsely chopped white onion
½ cup Mexican crema or Greek yogurt
A small handful of fresh cilantro or flat-leaf parsley
1 slice stale white bread, crust removed
1 small stalk celery with leafy top, coarsely chopped
1 large jalapeño chile, seeded and coarsely chopped
Juice of 1 lime (about 2 tbsp.)
1 tbsp. sherry vinegar
1 large clove garlic, crushed
A fat drizzle of EVOO, plus more for serving
Salt
Shrimp
2 tbsp. olive oil
1 tbsp. butter
20 peeled and deveined large shrimp
Salt and pepper
1 tsp. each ground coriander, ground cumin, and granulated garlic
½ cup vodka
Juice of 1 lemon (about 1/4 cup)
2 sprigs fresh oregano, leaves stripped and finely chopped
2 tbsp. fresh flat-leaf parsley, finely chopped
Directions
Step 1
For the gazpacho, in a large high-power blender or food processor, puree a small scoop of ice, about 1/2 cup water, the tomatillos, avocado, cucumber, onion, crema, cilantro, bread, celery, chile, lime juice, vinegar, garlic, a fat drizzle of EVOO, and a fat pinch of salt. Season the gazpacho with salt to taste. Thin with more water if it’s too thick.
Step 2
For the shrimp, in a large skillet, heat the olive oil, two turns of the pan, over medium-high. Add the butter. When it melts, add the shrimp; season with salt and pepper. Add the coriander, cumin, and granulated garlic. Cook until the shrimp are browned at the edges, about 2 minutes. Turn the shrimp over. Remove from heat. Douse the shrimp with the vodka and lemon juice. Cook over medium-high heat until the liquid reduces to a sauce and the shrimp are opaque in the centers, about 2 minutes. Top with the herbs.
Step 3
Pour the gazpacho into chilled bowls or mugs. Drizzle with EVOO. Serve with the shrimp.