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Appetizer Cucumber Gazpacho with Shrimp

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Appetizer Cucumber Gazpacho with Shrimp

Directions

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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
  • Methods :

  • 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.
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