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RECIPE
20 INGREDIENTS 8 STEPS 45min

Cucumber and Green Grape Gazpacho

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.
Cucumber and Green Grape Gazpacho Recipe | SideChef
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.
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
45min
Total Time
$1.77
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Gazpacho

1
English Cucumber , thinly sliced
1 1/2 cups
1 clove
Garlic , minced
1/4 cup
White Balsamic Vinegar
1/3 cup
Water
2 slices
Bread , torn
1/4 cup
1/4 cup
2 Tbsp
Extra-Virgin Olive Oil
1/3 cup
Yogurt

Tomato Salsa

1 1/4 cups
Cherry Tomatoes , quartered
to taste
Freshly Ground Black Pepper
1/2 cup
Red Onions , diced
1 Tbsp
White Balsamic Vinegar
2 Tbsp
Extra-Virgin Olive Oil
to taste
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Nutrition Per Serving

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CALORIES
341
FAT
20.5 g
PROTEIN
6.9 g
CARBS
36.5 g

Cooking Instructions

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Step 1
Make the gazpacho: In a large bowl, combine the English Cucumber (1) , White Seedless Grapes (1 1/2 cups) , and Garlic (1 clove) . Add Kosher Salt (1 tsp) , and White Balsamic Vinegar (1/4 cup) toss to coat, then set aside to marinate for 20 minutes.
Step 2
Meanwhile, in a small bowl, pour Water (1/3 cup) 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 (1/4 cup) 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 (1/4 cup) , Extra-Virgin Olive Oil (2 Tbsp) , Yogurt (1/3 cup) , 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 7
Make the salsa: In a medium bowl, combine the Cherry Tomatoes (1 1/4 cups) , Red Onions (1/2 cup) , 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.

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Nutrition Per Serving
Calories
341
% Daily Value*
Fat
20.5 g
26%
Saturated Fat
3.0 g
15%
Trans Fat
0.0 g
--
Cholesterol
2.7 mg
1%
Carbohydrates
36.5 g
13%
Fiber
4.0 g
14%
Sugars
19.0 g
--
Protein
6.9 g
14%
Sodium
789.3 mg
34%
Vitamin D
0.0 µg
0%
Calcium
135.1 mg
10%
Iron
2.4 mg
13%
Potassium
272.6 mg
6%
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