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Green Gazpacho with Poached Shrimp

  • yield: Makes 24 hors d'oervres




  • 8 tomatillos, husked, cut in half
  • 1 medium cucumber, peeled if waxy, cut into 1-inch pieces
  • 1 green bell pepper, stemmed and quartered
  • 1/2 jalapeno pepper, stemmed
  • 1/4 cup loosely packed fresh cilantro leaves, plus sprigs for garnish
  • 2 sprigs mint leaves
  • 1 garlic clove, smashed
  • Coarse salt and freshly ground black pepper
  • Juice of 2 limes
  • Simple Poached Shrimp


  1. Step 1

    Combine tomatillos, cucumber, bell pepper, jalapeno, cilantro leaves, mint, and garlic in the bowl of a food processor. Pulse until smooth. Transfer to a nonreactive bowl. Season with salt and black pepper; stir in lime juice. Cover with plastic wrap; refrigerate 1 hour or up to 1 day.

  2. Step 2

    When ready to serve, remove gazpacho from refrigerator. Season with salt and pepper. Spoon into small serving glasses. Remove tails from shrimp, and discard; cut each shrimp into thirds. Top each serving with a few pieces of shrimp, and garnish with cilantro sprigs.

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