Green Gazpacho with Chili Cumin Shrimp

The soup is very good on its own, make sure to blend it well. The shrimp are an option, but they are worth it!
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Serves 4

Green Gazpacho:
1 cup quartered tomatillos or green tomatoes
1 cup chopped Persian or hothouse cucumber ("seedless"), about 1/2 of a large cucumber
2 T. chopped sweet onion
1 garlic clove, peeled and smashed
1 stalk celery
1 T. each cilantro, mint and basil leaves, chopped
1/2 avocado, peeled and pitted
2 t. red wine vinegar
1/2 t. salt

Green Gazpacho Preparation 
Place all ingredients in a food processor or high speed blender and process until smooth (or desired consistency, if you prefer your soups chunkier). Check seasonings, add salt and vinegar if needed. Chill.
Serve in shot glasses or small bowls with a shrimp dangling over the side. If you prefer, it also works well as a dip or a sauce.
 
Chili Cumin Shrimp:
1/2 pound large uncooked shrimp, tail-on
1/2 t. chili powder
1/2 t. cumin
1/2 t. garlic salt

Shrimp Preparation 
Preheat grill to medium. Mix together spices, then sprinkle evenly over shrimp. Grill shrimp about 2 minutes per side or until opaque, but not rubbery. Remove shrimp from heat and let cool to room temperature. Use shrimp to garnish gazpacho, or serve on the side.