| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 2 cups seedless green grapes
- 3 scallions, roughly chopped
- 1 1/2 English cucumbers, peeled and cut into chunks
- 1 clove garlic
- 1 small bunch fresh parsley (leaves only)
- 1/2 avocado, cut into chunks
- 1/3 cup extra-virgin olive oil
- 3 tablespoons white wine vinegar
- Kosher salt and freshly ground pepper
- 1/4 cup sliced almonds, toasted
Instructions
- Pulse the grapes, scallions, cucumbers, garlic, parsley and avocado in a food processor until combined. Add the olive oil and white wine vinegar and pulse again until blended. Add 1/4 cup ice water and pulse again. Add more water if it is not at your desired consistency.
- Season the gazpacho with 1 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until chilled, about 1 hour. Serve topped with the toasted almonds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 314 |
| Total Fat | 25 g |
| Saturated Fat | 3 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 14 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 632 mg |
Reviews
It is a tad on the sweet side, but very light and refreshing.