Green Gazpacho Soup Shooters

Cucumbers are the star in this simple chilled soup, which is just as refreshing as its tomato-based cousin.

Total Time:
2 hr 50 min
Prep:
15 min
Inactive:
2 hr 30 min
Cook:
5 min

Yield:
about 4 cups
Level:
Easy

Ingredients
  • 3 large cucumbers, peeled and cut into 1/2-inch chunks
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • Kosher salt
  • 1/3 cup sliced, skin-on almonds
  • 3 tablespoons extra-virgin olive oil
  • 1 small garlic clove, chopped
  • 1/2 small bunch parsley, leaves roughly chopped
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.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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