Appetizer Cucumber Gazpacho With Shrimp

• 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

1. 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.
2. Chill in the refrigerator for 1 hour.
3. 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.

green grapes, blanched almonds, sherry vinegar, freshly squeezed lime juice, fresh cilantro, garlic, salt, cucumbers, extravirgin olive oil, frozen

Taken from www.allrecipes.com/recipe/266823/appetizer-cucumber-gazpacho-with-shrimp/ (may not work)