Green gazpacho in shots

Ingredients:

• 3 large cucumbers, peeled and cut into 1cm pieces.
• 1 tbsp red wine vinegar
• 1 teaspoon of sugar
• 1/3 cup almond petals with skins
• 3 tablespoons extra-virgin olive oil
• 1 small clove of garlic, chopped
• Half a small bunch of parsley, leaves coarsely chopped

Preparation:

1. In a medium bowl, combine cucumber, vinegar, sugar, and 2 teaspoons salt and let sit at room temperature, stirring occasionally, until cucumber releases juices, about 30 minutes.
2. Meanwhile, place the almonds in a large skillet and toast over medium heat, stirring occasionally, until golden brown, about 3 minutes. Set aside to cool.
3. Place the olive oil and garlic, cucumber mixture and any juices, 6 ice cubes, and most of the almonds and parsley, reserving 2 tablespoons of each, in a blender. Blend on high speed until very smooth. Refrigerate until completely chilled, about 2 hours.
4. Ladle the soup into 60 ml shot glasses. Sprinkle each serving with almonds and parsley.