Appetizer Cucumber Gazpacho with Shrimp

This is my go-to appetizer for parties or guests in the summer. I prefer to serve the soup in small shot glasses. If you want it to be vegetarian, just omit the shrimp. It's a mixture between gazpacho and ajoblanco.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 175 Calories

Ingredients

• ½ cup blanched almonds
• 1 ¼ teaspoons salt
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro
• 2 cucumbers, peeled and chopped
• 2 tablespoons freshly squeezed lime juice
• 3 tablespoons sherry vinegar
• 2 pounds seedless green grapes, halved
• 3 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
• 1 pound frozen, peeled cooked shrimp, thawed

Recipe Instructions

Step 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.

Step 2

Chill in the refrigerator for 1 hour.

Step 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.