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Cucumber and Green Grape Gazpacho

20 INGREDIENTS • 8 STEPS • 45MINS

Cucumber and Green Grape Gazpacho

Recipe

4.8

4 ratings
Ajo blanco, also known as white gazpacho, is a chilled summer soup originally from Andalusia. Topped with a spicy tomato salsa, this striking soup is a nice addition to a summer lunch or dinner.
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Ajo blanco, also known as white gazpacho, is a chilled summer soup originally from Andalusia. Topped with a spicy tomato salsa, this striking soup is a nice addition to a summer lunch or dinner.
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

45MINS

Total Time

$1.77

Cost Per Serving

Ingredients

Servings
4
us / metric
Ground Black Pepper
to taste
Ground Black Pepper
Gazpacho
English Cucumber
1
English Cucumber, thinly sliced
White Seedless Grapes
225 g
White Seedless Grapes, halved
Garlic
1 clove
Garlic, minced
Kosher Salt
1 tsp
Kosher Salt
White Balsamic Vinegar
4 Tbsp
White Balsamic Vinegar
Water
80 mL
Water
Bread
2 slices
Bread, torn
Almonds
4 Tbsp
Almonds
Fresh Dill
4 Tbsp
Fresh Dill
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Yogurt
85 g
Yogurt
Tomato Salsa
Cherry Tomato
185 g
Cherry Tomatoes, quartered
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Red Onion
80 g
Red Onions, diced
Jalapeño Pepper
1
Jalapeño Pepper, minced
Kosher Salt
1 pinch
Kosher Salt
White Balsamic Vinegar
1 Tbsp
White Balsamic Vinegar
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Salt
to taste
Salt

Nutrition Per Serving

VIEW ALL
Calories
341
Fat
20.5 g
Protein
6.9 g
Carbs
36.5 g
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

Cooking Instructions

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step 1
Make the gazpacho: In a large bowl, combine the English Cucumber (1), White Seedless Grapes (225 g), and Garlic (1 clove). Add Kosher Salt (1 tsp), and White Balsamic Vinegar (4 Tbsp) toss to coat, then set aside to marinate for 20 minutes.
step 1 Make the gazpacho: In a large bowl, combine the English Cucumber (1), White Seedless Grapes (225 g), and Garlic (1 clove). Add Kosher Salt (1 tsp), and White Balsamic Vinegar (4 Tbsp) toss to coat, then set aside to marinate for 20 minutes.
step 2
Meanwhile, in a small bowl, pour Water (80 mL) over the Bread (2 slices). Let it sit until it softens, about 10 minutes.
step 2 Meanwhile, in a small bowl, pour Water (80 mL) over the Bread (2 slices). Let it sit until it softens, about 10 minutes.
step 3
In a small skillet over medium heat, toast the Almonds (4 Tbsp) tossing frequently, until fragrant and starting to color, about 5 minutes.
step 4
Immediately transfer to a plate to cool, about 5 minutes.
step 5
Add the almonds to a food processor and pulse until finely minced. Add the cucumber mixture, soaked bread, Fresh Dill (4 Tbsp), Extra-Virgin Olive Oil (2 Tbsp), Yogurt (85 g), and Freshly Ground Black Pepper (to taste) to the processor bowl.
step 5 Add the almonds to a food processor and pulse until finely minced. Add the cucumber mixture, soaked bread, Fresh Dill (4 Tbsp), Extra-Virgin Olive Oil (2 Tbsp), Yogurt (85 g), and Freshly Ground Black Pepper (to taste) to the processor bowl.
step 6
Purée until smooth. Season with Salt (to taste) and Ground Black Pepper (to taste). Chill until ready to serve.
step 6 Purée until smooth. Season with Salt (to taste) and Ground Black Pepper (to taste). Chill until ready to serve.
step 7
Make the salsa: In a medium bowl, combine the Cherry Tomatoes (185 g), Red Onions (80 g), Jalapeño Pepper (1), Kosher Salt (1 pinch), Extra-Virgin Olive Oil (2 Tbsp), and White Balsamic Vinegar (1 Tbsp). Taste and adjust seasoning as needed.
step 7 Make the salsa: In a medium bowl, combine the Cherry Tomatoes (185 g), Red Onions (80 g), Jalapeño Pepper (1), Kosher Salt (1 pinch), Extra-Virgin Olive Oil (2 Tbsp), and White Balsamic Vinegar (1 Tbsp). Taste and adjust seasoning as needed.
step 8
To serve, ladle the soup into bowls. Spoon a tablespoon of the salsa on each bowl of soup just before serving, serving more on the side.
step 8 To serve, ladle the soup into bowls. Spoon a tablespoon of the salsa on each bowl of soup just before serving, serving more on the side.

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