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Grape and Almond Gazpacho
Servings
6
Prep Time
10 minutes
Ingredients
- 1 English cucumber (peeled and cut into chunks)
- 2 cups green grapes
- 1/2 cup slivered almonds
- 1/4 cup reduced-fat plain Greek yogurt
- 1/4 cup extra-virgin olive oil
- 2 slices about 1/2 cup white bread, crust removed and torn into pieces
- 1 tablespoon white balsamic vinegar
- 1 1/2 teaspoons kosher salt
- 6 green grapes (quartered)
- 2 tablespoons slivered almonds
- 2 tablespoons finely chopped mint
For the Garnish:
Instructions
- To a blender add the cucumber, grapes, almonds, yogurt, olive oil, bread, 1 cup of water, vinegar, and salt. Puree on high for 2 minutes or until smooth and thoroughly combined. Pour into a bowl, cover, and refrigerate for at least 4 hours or until completely chilled.
- To serve, ladle the soup into bowls or small cups and top with the quartered grapes, almonds, and mint. Serve chilled.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 20 grams
- Protein
- 5 grams
- Fat
- 16 grams
- Saturated Fat
- 2 grams
- Cholestrol
- 2 milligrams
- Sodium
- 355 milligrams
- Fiber
- 3 grams
- Sugar
- 11 grams
1 comment
So refreshing and yummy. Easy to make too.