This may seem unusual but gazpacho is a traditional Spanish dish that is especially welcome when the temperature soars. Mint and creamy yogurt make it cooling and bracing at the same time.
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Grape and Almond Gazpacho

Servings

6

Prep Time

10 minutes

Image of Grape and Almond Gazpacho

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

    • For the Garnish:

  • 6 green grapes (quartered)
  • 2 tablespoons slivered almonds
  • 2 tablespoons finely chopped mint

Instructions

  1. 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.
  2. To serve, ladle the soup into bowls or small cups and top with the quartered grapes, almonds, and mint. Serve chilled.
vegetarian