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0.0 – 0 reviews • Vegan
| Level: |
Easy |
| Total: |
45 min |
| Active: |
15 min |
| Yield: |
4 to 8 servings |
Ingredients
- 2 cups red seedless grapes
- 1 1/2 cups chopped peeled seedless cucumbers (from 3 Persian cucumbers)
- 1 1/2 cups cubed baguette or rustic country bread, crust removed
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1/2 small clove garlic
- Kosher salt
- Crushed pink peppercorns, for topping
Instructions
- Puree the grapes, cucumber, bread, olive oil, 2 tablespoons water, the vinegar, garlic and 1 teaspoon salt in a blender until very smooth, at least 1 minute. Refrigerate until chilled, at least 30 minutes.
- Season the gazpacho with salt. Divide among small bowls. Drizzle with olive oil and sprinkle with crushed pink peppercorns.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
190 |
| Total Fat |
11 g |
| Saturated Fat |
2 g |
| Carbohydrates |
23 g |
| Dietary Fiber |
2 g |
| Sugar |
13 g |
| Protein |
2 g |
| Cholesterol |
0 mg |
| Sodium |
338 mg |
