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Grape Gazpacho
Recipe courtesy Alton Brown, 2004
- Total Time:
- 2 hr 15 min
- Prep:
- 15 min |
- Inactive Prep:
- 2 hr |
- Cook:
- --
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 1 small cucumber, seeded and chopped (approximately 1 cup)
- 1 Granny Smith apple, peeled, cored, and chopped (approximately 1 cup)
- 1 cup chopped tomatillos (approximately 3 medium tomatillos)
- 1 pound seedless green grapes (approximately 3 cups)
- 1 cup chopped walnuts, toasted
- 1 cup plain yogurt
- 1 cup white grape juice
- 1 teaspoon rice wine vinegar
- 6 large mint leaves
- Kosher salt
Directions
Place half of the cucumbers, apples, and tomatillos into the bowl of a food processor. Add all of the grapes, walnuts, yogurt, grape juice, vinegar, and mint. Pulse 9 to 10 times. Combine with the remaining half of the cucumber, apple, and tomatillo. Season with salt, to taste. Chill for 2 hours in the refrigerator before serving. Serve as an appetizer or soup course.
© Recipe courtesy Alton Brown, 2004