Cucumbers are the star in this simple chilled soup, which is just as refreshing as its tomato-based cousin.
Recipe courtesy of Food Network Kitchen
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Green Gazpacho Soup Shooters
Total:
2 hr 50 min
Prep:
15 min
Inactive:
2 hr 30 min
Cook:
5 min
Yield:
about 4 cups
Level:
Easy
Total:
2 hr 50 min
Prep:
15 min
Inactive:
2 hr 30 min
Cook:
5 min
Yield:
about 4 cups
Level:
Easy

Ingredients

Directions

Toss the cucumber, vinegar, sugar and 2 teaspoons salt in a medium bowl and set aside at room temperature, tossing occasionally, until juicy, about 30 minutes.

Meanwhile, put the almonds in a large skillet and heat over medium, swirling them around until golden and toasted in spots, about 3 minutes. Set aside to cool.

Add the oil and garlic, the cucumber mixture along with any collected juices, 6 ice cubes and all but 2 tablespoons each of the almonds and parsley to a blender. Blend on high until very smooth. Refrigerate until chilled, about 2 hours.

Pour into 2-ounce shot glasses. Sprinkle each with the reserved almonds and parsley.

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