Skip to main content New<> this month
Get the Allrecipes magazine

Appetizer Cucumber Gazpacho with Shrimp

Rated as 0 out of 5 Stars
1 made it  |  0 reviews   |  1 photos

"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."
Added to shopping list. Go to shopping list.


1 h 10 m servings 175
Original recipe yields 10 servings


{{model.addEditText}} Print
  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.


  • 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

Explore more


Read all reviews 0