When most people think of gazpacho, images of a chilled summer soup, red in color, made primarily from tomatoes come to mind. But gazpacho can also be white, or in this case pale green. The color comes from the green grapes, cucumbers, and cilantro from which it's made. Marcona almonds are tossed into the mix for a little crunch and flavor. Pureed entirely in the blender, it's ideal for those hot nights when you'd prefer to lose the stove. It's vegetarian and gluten free, but mostly it's just delicious!For optimal flavor, make it several hours or even overnight before serving to allow the ingredients to meld together and the soup to chill.
Recipe is slightly adapted from Flour, too by Joanne Chang.
Makes about 2 quarts
- 2 lbs. seedless green grapes, stemmed
- 1/2 cup Marcona almonds or whole blanched almonds
- 1 garlic clove
- 6 T. fresh cilantro
- 3 T. good quality sherry vinegar
- 2 T. freshly squeezed lime juice
- 2 english cucumbers cut into 2 inch pieces crosswise
- 3 T. extra virgin olive oil
- Kosher salt to taste
- Combine the grapes, almonds, garlic, cilantro, vinegar, lime juice, cucumbers, olive oil and salt. Add to blender in batches and pulse until blended but slightly chunky. Do not over blend.
- Refrigerate for a few hours or overnight to chill the soup and meld the flavors together.
- Will keep in the refrigerator for up to 3 days.
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