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cucumber and green grape gazpacho

Cucumber and Green Grape Gazpacho


  • Prep Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4

Description

From Bread Toast Crumbs

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.


Ingredients

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

Instructions

  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.
  • Category: Soup
  • Method: Food Processor
  • Cuisine: Spanish

Keywords: summer, cucumber, grape, gazpacho, ajo blanco, almonds, chilled, Spanish