August 26, 2026
INGREDIENTS
1 English cucumber, roughly chopped
1 large ripe avocado
1/2 cup cold water
Juice of 1 lemon
1 clove garlic
2 tbsp sour cream
Salt and white pepper to taste
1/2 lb large shrimp, peeled and deveined, about 12 shrimp
5 tbsp dry white wine, La Belle works perfectly
1 sprig fresh thyme
1/2 lemon, sliced
1 tbsp + 1 tsp good quality olive oil
Zest of 1/2 lemon
Fresh dill or chives, to garnish
Paired with La Belle Chenin Blanc
A Little Summer in a Bowl
When the days are warm and the table is calling, sometimes the best recipes are the ones that keep things cool.
This cucumber avocado gazpacho is fresh, silky, and bright, with chilled citrus-poached shrimp and lemon oil bringing a little extra sunshine to every bite. It’s an easy summer appetizer that feels special without asking you to spend the afternoon in the kitchen.
And that’s exactly how we like our summer gatherings.
Why This Pairing Works
La Belle Chenin Blanc is made for warm-weather sipping, and its fresh, bright character makes it a natural match for this chilled cucumber gazpacho.
The cool cucumber and creamy avocado give the dish its soft, refreshing base, while lemon and citrus-poached shrimp add brightness. A chilled glass of La Belle keeps everything feeling light and crisp.
It’s the kind of pairing that makes you want to move the whole meal outside.
Keep It Cool
One of the best things about this recipe is that most of the work can happen ahead of time.
The gazpacho needs at least two hours to chill, and the shrimp can be poached and chilled earlier in the day. When your guests arrive, all that’s left is to assemble, garnish, pour the wine, and enjoy.
Less time in the kitchen. More time around the table.
Directions
1. Blend cucumber, avocado, water, lemon juice, garlic, sour cream, salt, and white pepper until smooth. Pass through a fine mesh sieve for a silky texture. Chill at least 2 hours.
2. Bring white wine, thyme, sliced lemon, and a pinch of salt to a gentle simmer. Poach shrimp for 2 minutes until just pink and cooked through. Remove and chill immediately in an ice bath.
3. Whisk lemon zest into olive oil with a pinch of salt to make the citrus oil.
4. To serve, ladle gazpacho into 6 small bowls. Top each with 2 chilled shrimp, a few drops of citrus oil, and a small sprig of dill.
Make-ahead: Gazpacho and shrimp can be made the morning of, held refrigerated separately.
Made for Summer
This is the kind of summer appetizer recipe that doesn’t need much around it. Add a few more dishes, open a bottle of wine, invite your favorite people, and let the afternoon stretch a little longer than planned.
The Final Pour
Good wine, fresh food, sunshine, and people you want around the table.
That’s a pretty good recipe for summer.
Pour a glass of La Belle, pass the gazpacho, and stay awhile.
