Appetizer Cucumber Gazpacho with Shrimp

1 made it | 0 reviews | 1 photos

Recipe by: monika1969

"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."

Directions

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.