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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Recipe Summary

prep:
10 mins
additional:
1 hr
total:
1 hr 10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

If you want to serve the soup in bowls, you can add more than 1 shrimp to each bowl.

Nutrition Facts

175 calories; protein 12.1g 24% DV; carbohydrates 20.1g 7% DV; fat 6.2g 10% DV; cholesterol 88.5mg 30% DV; sodium 397.8mg 16% DV. Full Nutrition
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