Grape and Almond Gazpacho

Name: Grape and Almond Gazpacho
Prep time: 10 min
Total time: 10 min
Yield: 6
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

10 MINPrep Time

6Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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.

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

For the Garnish:

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

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.