Appetizer Cucumber Gazpacho with Shrimp recipe

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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

Nutrition Info

175.3 calories
carbohydrate: 20.1 g
cholesterol: 88.5 mg
fat: 6.2 g
fiber: 2 g
protein: 12.1 g
saturatedFat: 0.8 g
servingSize: -
sodium: 397.8 mg
sugar: 16.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

10 servings

Recipe Note

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.

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