Cucumber Gazpacho with Shrimp

This recipe was in Food and Wine May 2014.  We made it as part of our Easter Dinner. It was delicious and on next go would do several shrimp per serving cut into small pieces. We made it in a blender and served in martini glasses for fun --makes 6 servings --also will need to be reblended right before serving as it separates in fridge. Can be made the night before. Fun for a summer meal.

1. 4 cucumbers—peeled, seeded and chopped

1. 1 1/2 cups seedless green grapes (9 ounces)

1. 1 small garlic clove

1. 1/3 cup extra-virgin olive oil

1. 2 teaspoons distilled white vinegar

1. 1 cup of water

1. Salt

1. Cooked shrimp and chopped roasted almonds, for garnish

1. In a blender, combine the cucumbers, grapes, garlic, olive oil, vinegar and 1 cup of water; puree until smooth. Season with salt. Serve chilled, garnished with shrimp and almonds.