appetizer cucumber gazpacho with shrimp

appetizer cucumber gazpacho with shrimp
  • 2 pounds seedless green grapes, halved
  • 1/2 cup blanched almonds
  • 3 tablespoons sherry vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1 1/4 teaspoons salt
  • 2 cucumbers, peeled and chopped
  • 3 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
  • 1 pound frozen, peeled cooked shrimp, thawed


  1. Combine grapes, almonds, sherry vinegar, lime juice, cilantro, garlic, and salt in batches in the bowl of a food processor; pulse until roughly blended. Add cucumbers and briefly process, leaving some small pieces. Mix in olive oil using a spatula.
  2. Chill in the refrigerator for 1 hour.
  3. Taste soup and season with more salt if necessary. Fill small glasses with soup and drizzle with a bit of olive oil. Place 1 cooked shrimp into each glass.

10/10/2019
appetizer cucumber gazpacho with shrimp, recipe PT15M PT1H 5 455 calories

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