Green Gazpacho

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

  • on July 22, 2014

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    Quick and easy. Great new recipe for avocados. Very delicious, especially during the summer. Cilantro is great if you like it or don't have parsley on hand, however I did not make any changes to their recipe and enjoyed it immensely. Am making it this afternoon for family and friends (easy to double or triple) Phoenix is 109 - cooking hot today - BUT I'm not!

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  • on May 01, 2014

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    This was cool and tasty, though I did take one person's idea to use cilantro. (I don't like parsely). I love how quick and yet full of good things it is! I am a teacher and I do not have a lot of time for cooking. I am also vegetarian so this works perfectly. (I also loved watching you today on television for the fake pasta sauce and the tomatoes.)

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  • on April 05, 2014

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    I LOVE this recipe, but just made a few changes this time. I used 1/8 cup of the EVOO, then instead of grapes I used 1/2 cup of white wine, and instead of parsley I used cilantro and instead of toasted almonds I used toasted sunflower seeds. Both recipes rock!

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