Appetizer Cucumber Gazpacho with Shrimp

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.

Prep Time:
10 mins
Additional Time:
1 hrs
Total Time:
1 hrs 10 mins
10 servings


  • 2 pounds seedless green grapes, halved

  • ½ cup blanched almonds

  • 3 tablespoons sherry vinegar

  • 2 tablespoons freshly squeezed lime juice

  • 2 tablespoons chopped fresh cilantro

  • 2 cloves garlic, minced

  • 1 ¼ 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


  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
6g Fat
20g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 175
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 4%
Cholesterol 89mg 30%
Sodium 398mg 17%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 7%
Total Sugars 17g
Protein 12g
Vitamin C 14mg 68%
Calcium 55mg 4%
Iron 2mg 12%
Potassium 394mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.