This no-cook dish with its vibrant color makes a great appetizer or starter soup.
|Water||2 1/2 Cup (40 tbs)|
|Red wine vinegar||2 Tablespoon|
|Yellow cherry tomatoes||2 Cup (32 tbs)|
|Cherry tomato||8 , divided|
|Cucumber||1 Medium , chop|
|Green bell pepper||1 Medium , chop|
|Minced jalapeno||1 Tablespoon|
|Garlic||2 Clove (10 gm) (medium)|
|Cooked shrimp||8 Large|
1.In a food processor or blender, process the water, avocado, and vinegar until smooth.
2.Add 2 cups yellow cherry tomatoes, the cucumber, bell pepper, onion, jalapeno, garlic, and salt, processing until smooth.
3.Cover and refrigerate the soup for at least 1 hour (it may be foamy and will need time to settle).
4.Using 8 cocktail skewers, pierce 1 shrimp and 1 of the remaining 8 cherry tomatoes with each skewer.
5.Garnish the soup with the skewers.
6.Serve and enjoy!