Appetizer Cucumber Gazpacho with Shrimp
Ingredients
- 2 pounds seedless green grapes, halved
- 1/2 cup blanched almonds
- 3 tablespoons sherry vinegar
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro
- 2 cloves garlic, minced
- 1 1/4 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
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