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| 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."
Ingredients :
- 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
Instructions :
| Prep : 10M | Cook : 10M | Ready in : 1H10M |
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- 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.
- Chill in the refrigerator for 1 hour.
- 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.
Notes :
- If you want to serve the soup in bowls, you can add more than 1 shrimp to each bowl.
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