Cucumber and Green Grape Gazpacho Recipe

1. 1

   Tear bread into large chunks, place in a large bowl, and cover with water.

2. 2

   Set aside until bread has softened, about 3 minutes.

3. 3

   Combine almonds, garlic, and salt in the bowl of a food processor fitted with a blade attachment and process until the nuts are finely ground (be careful not to turn the mixture into a paste), about 30 seconds.

4. 4

   Squeeze out the water from the bread, add to the processor, and pulse until the bread is incorporated but not forming a ball, about 10 pulses.

5. 5

   Add the cucumber and process just until evenly broken down.

6. 6

   Add the grapes and process until smooth (the bowl of the food processor will be filled almost to the top).

7. 7

   With the processor running, pour in the vinegar and olive oil in a thin, steady stream and process until evenly incorporated.

8. 8

   Transfer the soup to a 3-quart container with a tightfitting lid.

9. 9

   While whisking, add the water in a steady stream to fully combine.

10. 10

    Taste and adjust the seasoning as desired.

11. 11

    Cover and refrigerate until thoroughly chilled, at least 1 hour.

12. 12

    Once the gazpacho is cold, spoon it into bowls, garnish with chives, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.