Green Gazpacho With Shrimp

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 loaf country bread, cut into 1-inch cubes (about 6 cups)
• 2 tablespoons wine vinegar
• 1 1/2 cups water, more if needed
• 3 cucumbers, peeled, halved lengthwise, seeded, and chopped
• 1/2 onion, chopped
• 2 teaspoons sliced almonds
• 2 garlic cloves
• 2 cups green seedless grapes
• 1/2 cup olive oil, plus
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 lb shrimp, shelled and halved lengthwise

Recipe

• 1 in a medium glass or stainless-steel bowl, combine 3 cups of the bread cubes with the vinegar. add the water; set aside 5 minutes to soften.
• 2 in a blender, combine the cucumbers, onion, almonds, 1 clove of the garlic, and 1 cup of the grapes.
• 3 add the soaked bread, the 1/2 cup olive oil, and 1 teaspoon of the salt. puree until smooth. put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.
• 4 meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons of oil over moderately high heat. add the shrimp and the remaining 1 clove garlic and 1 teaspoon salt.
• 5 cook, stirring frequently, until the shrimp are just done, 3 to 5 minutes. remove the shrimp with a slotted spoon.
• 6 reduce the heat to moderate and add the remaining 3 cups of bread cubes.
• 7 cook, stirring frequently, until the bread is crisp and golden, about 5 minutes.
• 8 cut the remaining grapes in half. in a small bowl, stir together the halved grapes, the shrimp, and the croutons.
• 9 serve the gazpacho (thinned with a small amount of water if it's thicker than you like) topped with the warm or room-temperature shrimp-and-grape mixture.