Green Gazpacho Soup Shooters

Name: Green Gazpacho Soup Shooters
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H50M0.000S
Yield: about 4 cups
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

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Level: Easy

Total: 2 hr 50 min (includes chilling time)
Active: 15 min

Yield: about 4 cups

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

Level: Easy

Total: 2 hr 50 min (includes chilling time)
Active: 15 min

Yield: about 4 cups

Ingredients

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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.