Cucumber Gazpacho with Shrimp and Mango

Serves 2


2 cucumbers
4 pcs shrimp
1 mango
1 lemon
olive oil
salt and pepper


1.   Peel cucumbers, cut in half (lengthwise) and remove seeds.  Cut cucumbers in half (crosswise) and set aside ½ slice for garnish.  Place cucumbers into the blender, add salt, pepper, a little water and squeeze ½ lemon.  Blend well then refrigerate.
2.  Meanwhile, boil water in a small saucepot and add salt. Boil shrimp for few minutes until pink. Remove shrimp from water, let it cool down, peel, devein and dice.
3.  Dice the cucumber and place it into a small mixing bowl.
4.  Cut the two sides of the mango separating the flesh from the pit. Take the half of the mango and cut diagonally in both directions forming a crisscross pattern. Make sure not to cut through the skin. Use spoon to scoop the flesh.
5.  For garnish, mix the diced mango, diced cucumber and shrimp. Drizzle with olive oil and squeeze ½ lemon. Add salt and ground pepper.
6.  Pour the cucumber in a bowl and top with garnish. Enjoy!