| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 vanilla bean
- 2 cups orange juice
- 2 cups grapefruit juice
- 2 medium English cucumbers, peeled and sliced into 1/2-inch rounds
- 1 medium clove garlic, minced
- 1/2 cup slivered almonds
- 2 cups white grape juice
- 1 tablespoon honey
- Kosher salt
- 3 tablespoons red wine vinegar
- 4 cups seedless green grapes
- 2 tablespoons extra-virgin olive oil
Instructions
- Using a paring knife, split the vanilla bean down the center and place in small saucepot with the orange and grapefruit juice. Bring to a boil, then transfer to a bowl and chill.
- Combine and puree the cucumbers, garlic and almonds with the white grape juice, honey, a generous pinch of salt and about 1/2 cup cold water in a blender. Blend in the red wine vinegar and about 3 cups of the grapes. Taste for seasoning. Transfer to a large bowl and refrigerate until ice cold, about 2 hours.
- Serve: Slice the remaining cup grapes in half. Stir the orange and grapefruit juice into the gazpacho. Serve gazpacho garnished with the remaining grapes and drizzled with the olive oil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 305 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 46 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 1058 mg |
| Serving Size | 1 of 6 servings |
| Calories | 305 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 46 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 1058 mg |
Reviews
Made this soup for a “cold dinner on a hot day” and it was a hit with everyone. Great balance of sweet and tart with the 3 different juices. Didn’t add the olive oil at the end, I simply forgot it, it really didn’t need anything.