Description
When the summer heat hits, this Refreshing Green Grape Summer Gazpacho cools you off in the most delicious way! It’s light, bright, and packed with ingredients that do your body good. What more could you want when it’s too hot to even think about turning on the stove?
Ingredients
Scale
(Use organic ingredients when possible)
Gazpacho:
- 4 Heaping cups seedless green grapes, plus more for garnish
- 6 Persian cucumbers
- 3 Large celery stalks
- 1 Green onion
- 1/4 Cup extra virgin olive oil
- 1/4 Cup sherry vinegar
- 2 Tablespoons lime juice
- 1/4 Cup parsley, packed
- 2 Large mint leaves
- 1 Teaspoon salt
- A pinch of white pepper
- 1 Teaspoon granulated garlic
Yogurt topping:
- 1/2 Cup Yogurt
- 1/2 Teaspoon salt
- 1/2 Teaspoon granulated garlic
- 2 Tablespoons lime juice
- 1/4 Cup sliced almonds, toasted
- 1/4 Cup chives, chopped
Instructions
- Wash and prep all your ingredients.
- Taste a grape to make sure it’s sweet. To easily remove the grapes from the vine, put the grapes in a large kitchen towel and roll them back and forth.
- Cut the veggies into chunks. Roughly chop the parsley and finely chop the chives. Slice the lime in half and extract the juice.
- Add the grapes, cucumbers, celery, green onion, oil, vinegar, salt, granulated garlic, lime juice, parsley, and mint to a blender or food processor and blend until smooth. If desired, add a pinch of white pepper.
- Taste and adjust the seasoning if necessary.
- Place the soup in the fridge for a few hours to let all the flavors come together.
- Just before serving, make the topping.
- Mix the yogurt, lime juice, salt, and granulated garlic together in a small bowl until smooth.
- Add the sliced almonds to a pan over medium heat and cook for 5-6 minutes. Once they’re golden, transfer them to a bowl and let them cool.
- Time to put it all together!
- Ladle the soup into a bowl. Add a dollop of the yogurt topping, a sprinkle of chives, toasted almond slices, a few thin grape slices, and a final sprinkle of salt and pepper.
- Dig in and enjoy!