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Cucumber and Green Grape Gazpacho
Recipe

20 INGREDIENTS • 8 STEPS • 45MINS

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.
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Alexandra's Kitchen
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/
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.
45MINS
Total Time
$1.77
Cost Per Serving
Ingredients
Servings
4
us / metric
Gazpacho
English Cucumber
1
English Cucumber, thinly sliced
White Seedless Grapes
1 1/2 cups
Garlic
1 clove
Garlic, minced
White Balsamic Vinegar
4 Tbsp
White Balsamic Vinegar
Water
1/3 cup
Water
Bread
2 slices
Bread, torn
Almonds
4 Tbsp
Fresh Dill
4 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Yogurt
1/3 cup
Yogurt
Tomato Salsa
Cherry Tomato
1 1/4 cups
Cherry Tomatoes, quartered
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Red Onion
1/2 cup
Red Onion, diced
Kosher Salt
1 pinch
White Balsamic Vinegar
1 Tbsp
White Balsamic Vinegar
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
341
Fat
20.5 g
Protein
6.9 g
Carbs
36.5 g
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Cucumber and Green Grape Gazpacho
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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.
http://www.alexandracooks.com/
Cooking InstructionsHide images
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 (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 (1 1/2 cups), 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 (1/3 cup) over the Bread (2 slices). Let it sit until it softens, about 10 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 (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 (1/3 cup), 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 (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 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 Onion (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 7 Make the salsa: In a medium bowl, combine the Cherry Tomatoes (1 1/4 cups), Red Onion (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.
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.
Tags
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Appetizers
Shellfish-Free
Vegetarian
Spring
Side Dish
Summer
Vegetables
Soup
Spanish
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