Green Gazpacho

Recipe courtesy Gabriele Corcos and Debi Mazar
Show: Extra Virgin Episode: Urban Green

Photo: Green Gazpacho

TOTAL TIME: 20 min
Prep: 20 min
Inactive Prep: --
Cook: --
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 3 tablespoons white wine vinegar
  • Salt
  • Freshly ground pepper
  • 1/4 cup ice water
  • 1/4 cup sliced almonds, toasted, for garnish
  • Toasted bread, for serving.
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Directions

Combine the grapes, scallions, cucumber, garlic, parsley and avocado in a food processor and pulse to combine. Add the olive oil and white wine vinegar and pulse again until blended. Add the ice water and pulse again. Add more water if it is not at your desired consistency.

Season with salt and pepper. Serve chilled, topped with toasted almonds and toasted bread on the side, if desired. Can be made 24 hours in advance and stored covered in the refrigerator.

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5

Newest Ratings and Reviews

Read all 2 reviews

  • on February 23, 2013

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    I absolutely loved this gazpacho! It was verdant, light, and so fresh tasting. Followed the recipe as written, had it put together in about 10 minutes which included grilling bread and toasting the almonds. Will be putting this recipe into my spring and summer repertoire as a delicious, quick and simple lunch or first course.

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  • on February 16, 2013

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    A tasty, quick and easy recipe. I made a small tweak by cutting to 1/4C. EVOO and, while I like the consistency, I still found the flavor a bit overwhelming; next time I'll actually cut it to 2T. I thought the grapes a nice addition, but a bit sweet (my husband disagrees, so may shy from a full 8oz next time. All in all a very refreshing and delicious Gazpacho, and a really nice deviation from the tomato versions. I can't wait to make this for the next summer lunch with friends, Thanks!

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