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Cucumber and green grape gazpacho.

Green Gazpacho Soup


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

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