Recipes

Rubaiyat Release Day

Avocado Soup and Grilled Shrimp

YIELD:
Serves 8
Pairs well with:
Rubaiyat Red, Napa Valley

Enjoy this tasty soup with our 2017 Rubiayat Red Wine!


Ingredients

1 cucumber, peeled an sliced thin
½ bulb fennel, sliced thin
½ lb. tomatillos, husk removed and diced
½ small red onion, sliced thin
½ jalapeño, sliced thin
6 T. cilantro, chopped
3 T. rice wine vinegar
2 tsp. kosher salt
2 avocados, pitted
1 ½ T. extra virgin olive oil
2-3 c. ice water

¼ c. cucumer, brunoise
2 T. red onion, minced
¼ c. fennel, burnoise
¼ c. tomatillo, brunoise
1 T. cilantro, chopped
1 T. extra virgin olive oil
1 T. rice wine vinegar
kosher salt

1 lb. shrimp, peeled and deveined
2 T. extra virgin olive oil
2 T. harissa spice blend
1 clove garlic, grated
1 T. lemon juice
1 tsp. salt


Preparation

Place the cucumber, fennel, tomatillo, red onion, jalapeño and 4 tablespoons of the cilantro in a medium size bowl. Season with the vinegar and salt and toss to evenly distribute. Cover with plastic wrap and marinate in the refrigerator for 2 hours or overnight. Place in a blender jar with the remaining cilantro. Discard the pit of the avocados and add scoop out the flesh with large soup spoon. Add to the blender with the olive oil. Blend on high speed until smooth. Add enough of the ice water to thin to a soup like consistency. Taste and adjust seasoning with more salt or vinegar if necessary. Reserve.

For the garnish, combine the finely diced vegetables with the cilantro, olive oil and vinegar. Season with salt and set aside.

Toss the shrimp with the remaining ingredients and grill over high heat. Ladle the soup into cold soup bowls and garnish with the finely diced vegetables and the grilled shrimp.

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