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Cucumber Gazpacho
© John Kernick

Cucumber Gazpacho

  • TOTAL TIME: 15 MIN Plus chilling
  • FAST

Grapes and cucumbers form a delicately sweet and refreshing soup; adding shrimp makes this into a lovely, light meal.

  1. 4 cucumbers—peeled, seeded and chopped
  2. 1 1/2 cups seedless green grapes (9 ounces)
  3. 1 small garlic clove
  4. 1/3 cup extra-virgin olive oil
  5. 2 teaspoons distilled white vinegar
  6. 1 cup of water
  7. Salt
  8. Cooked shrimp and chopped roasted almonds, for garnish
  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.
Make Ahead The soup can be refrigerated overnight.
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