Simple but tasty menu Appetizer Cucumber Gazpacho with Shrimp :: You Have To Try

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Appetizer Cucumber Gazpacho with Shrimp

"This is my pass-to appetizer for parties or visitors in the summer season. I favor to serve the soup in small shot glasses. If you want it to be vegetarian, simply miss the shrimp. It's a mixture among gazpacho and ajoblanco."

Ingredients :

• 2 kilos seedless green grapes, halved
• half of cup blanched almonds
• three tablespoons sherry vinegar
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons chopped clean cilantro
• 2 cloves garlic, minced
• 1 1/4 teaspoons salt
• 2 cucumbers, peeled and chopped
• 3 tablespoons greater-virgin olive oil (EVOO), plus more for drizzling
• 1 pound frozen, peeled cooked shrimp, thawed

Instructions :

Prep : 10M	Cook : 10M	Ready in : 1H10M

• Combine grapes, almonds, sherry vinegar, lime juice, cilantro, garlic, and salt in batches within the bowl of a meals processor; pulse till kind of blended. Add cucumbers and briefly system, leaving a few small pieces. Mix in olive oil the use of a spatula.
• Chill within the fridge for 1 hour.
• Taste soup and season with more salt if necessary. Fill small glasses with soup and drizzle with a chunk of olive oil. Place 1 cooked shrimp into every glass.

Notes :

• If you need to serve the soup in bowls, you could add greater than 1 shrimp to every bowl.

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