Cucumber Gazpacho

Time: 15 minutes

Serving: 4


INGREDIENTS:

  • 2-3 cucumbers

  • 1 1/2 cups seedless green grapes (9 ounces)

  • 1 small garlic clove

  • 1/3 cup extra-virgin olive oil

  • 2 teaspoons distilled white vinegar

  • 1 cup of water

  • Salt

  • Cooked shrimp (optional) and chopped roasted almonds, for garnish

PROCEDURE:

  1. In a blender, combine the cucumbers, grapes, garlic, olive oil, vinegar and 1 cup of water; puree until smooth. Season with salt. Serve chilled, garnished with shrimp and almonds. 

  2. The soup can be refrigerated overnight.


Based off a recipe www.foodandwine.com/recipes