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Appetizer Cucumber Gazpacho with Shrimp

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"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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Ingredients

1 h 10 m servings 175
Original recipe yields 10 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • If you want to serve the soup in bowls, you can add more than 1 shrimp to each bowl.

Nutrition Facts


Per Serving: 175 calories; 6.2 20.1 12.1 89 398 Full nutrition

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