Green Gazpacho Soup Shooters
- Level: Easy
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 200
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 602
- Total: 2 hr 50 min (includes chilling time)
- Active: 15 min
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.