Appetizer Cucumber Gazpacho with Shrimp

Description

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.

Ingredients

• 2 pounds seedless green grapes, halved
• ½ cup blanched almonds
• 3 tablespoons sherry vinegar
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons chopped fresh cilantro
• 2 cloves garlic, minced
• 1 ¼ 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

Prep Time: 10 mins

Total Time: 1 hr 10 mins

Servings: 10