This cucumber and green grape gazpacho soup recipe is a variation of the chilled Spanish soup ajo blanco. It’s so refreshing and always a huge hit! Topped with a spicy tomato salsa, it looks striking, and with a hunk of bread on the side, can be a nice summer lunch or dinner.

Two bowls of cucumber grape gazpacho with tomato salsa.

Sometimes I find myself baking bread solely for the purpose of making bread crumbs. This is one of my favorite uses for a stash of fresh crumbs: cucumber and green grape gazpacho, a variation of the chilled Spanish soup ajo blanco.

Ajo blanco, also known as white gazpacho, is a chilled summer soup originally from Andalusia. Arabs, who ruled the Iberian Peninsula for centuries, brought almonds to the region and are believed to have introduced this soup as well, which is typically made with almonds, bread, and garlic.

Green grapes are a usual garnish, a sweet counterpoint to the bracing purée, but here they join the mix, along with cucumber and fresh dill, all of which tinge the soup a light green. Topped with a spicy tomato salsa, this striking soup is a nice addition to a summer lunch or dinner.

Fresh Bread Crumbs

This recipe comes from my cookbook, Bread Toast Crumbs, specifically the third chapter of the book: Crumbs.

If you have yet to discover the wonderful world of bread crumbs, watch the video below! From halloumi and bread skewers to panzanella salad to crispy goat cheese rounds to tomato and bread soup to frittata with mustard croutons to broiled striped bass with capers, the uses for bread crumbs are vast.

Happy Crumbing, Everyone! 

A jar of cucumber and green grape gazpacho.
a bowl of tomato salsa
Two bowls of cucumber grape gazpacho with tomato salsa.

My Book: Bread Toast Crumbs:

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Cucumber and green grape gazpacho.

Green Gazpacho Soup

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From my cookbook, Bread Toast Crumbs


For the Gazpacho:

  • 1 English cucumber (about 12 ounces), thinly sliced
  • ½ pound seedless green grapes, halved
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt, plus more as needed
  • ¼ cup white balsamic vinegar
  • 2 slices bread, torn into pieces
  • ¼ cup almonds
  • ¼ cup fresh dill
  • 2 tablespoons extra-virgin olive oil
  • 1/3 to ½ cup yogurt
  • Freshly cracked black pepper to taste

For the Tomato Salsa:

  • 1¼ cups cherry tomatoes, quartered
  • ½ cup finely diced red onion
  • 1 jalapeño, finely minced (about 1 tablespoon), seeded if sensitive to heat
  • Pinch of kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white balsamic vinegar, plus more as needed


  1. Make the gazpacho: In a large bowl, combine the cucumber, grapes, and garlic. Add 1 teaspoon of salt and the vinegar, toss to coat, and set aside to marinate for 20 minutes.
  2. Meanwhile, in a small bowl, pour ⅓ cup water over the bread. Let it sit until it softens, about 10 minutes.
  3. In a small skillet over medium heat, toast the almonds, tossing frequently, until fragrant and starting to color, about 5 minutes. Immediately transfer to a plate to cool, about 5 minutes.
  4. Add the almonds to a food processor and pulse until finely minced. Add the cucumber mixture, soaked bread, dill, oil, yogurt, and a grinding of black pepper to the processor bowl. Purée until smooth. Season to taste with salt and pepper. Chill until ready to serve.
  5. Make the salsa: In a medium bowl, combine the tomatoes, onion, jalapeño, salt, oil, and vinegar. Taste and adjust seasoning as needed.
  6. To serve, ladle the soup into bowls. Spoon a tablespoon of the salsa on each bowl of soup just before serving, passing more on the side.
  • Prep Time: 45 minutes
  • Category: Soup
  • Method: Food Processor
  • Cuisine: Spanish