0.0 – 0 reviews • Grape Recipes
| Level: |
Easy |
| Total: |
1 hr 20 min |
| Active: |
20 min |
| Yield: |
4 to 6 servings |
| Level: |
Easy |
| Total: |
1 hr 20 min |
| Active: |
20 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1 English cucumber, chopped
- 1 1/2 cups seedless green grapes
- 1 small green bell pepper, chopped
- 2 scallions, chopped
- 1 clove garlic
- 2 cups cubed country bread, crusts removed
- 1/4 cup blanched almonds
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons white wine vinegar
- Kosher salt
- Edible flowers, for garnish
Instructions
- Puree the cucumber, grapes, bell pepper, scallions, garlic, bread, almonds, 1/4 cup water, the olive oil, vinegar and 1 teaspoon salt in a blender on high speed until very smooth, at least 1 minute. Transfer to a bowl; refrigerate 1 hour.
- Thin the gazpacho with 1 to 2 tablespoons cold water, if needed, and season with salt. Divide the gazpacho among small bowls and drizzle with olive oil. Top with edible flowers.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
191 |
| Total Fat |
13 g |
| Saturated Fat |
2 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
2 g |
| Sugar |
8 g |
| Protein |
4 g |
| Cholesterol |
0 mg |
| Sodium |
323 mg |
| Serving Size |
1 of 6 servings |
| Calories |
191 |
| Total Fat |
13 g |
| Saturated Fat |
2 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
2 g |
| Sugar |
8 g |
| Protein |
4 g |
| Cholesterol |
0 mg |
| Sodium |
323 mg |
