Appetizer Cucumber Gazpacho with Shrimp recipe
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Ingredients
- 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
Nutrition Info
- 175.3 caloriescarbohydrate: 20.1 gcholesterol: 88.5 mgfat: 6.2 gfiber: 2 gprotein: 12.1 gsaturatedFat: 0.8 gservingSize: -sodium: 397.8 mgsugar: 16.6 gtransFat: : -unsaturatedFat: : -
Directions Appetizer Cucumber Gazpacho with Shrimp
Directions
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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.