Appetizer Cucumber Gazpacho with Shrimp

This is my go-to appetizer for parties or guests in the summer. I prefer to serve the soup in small shot glasses. If you want it to be vegetarian, just omit the shrimp. It’s a mixture between gazpacho and ajoblanco.

Step: 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.

Step: 2

Chill in the refrigerator for 1 hour.

Step: 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.

Per Serving: 175 calories; protein 12.1g; carbohydrates 20.1g; fat 6.2g; cholesterol 88.5mg; sodium 397.8mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into few of pieces but of being cooked all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.