Appetizer Cucumber Gazpacho With Shrimp - cooking recipe

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
Preparation
    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.

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