Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Soup's On
Print
Total:
2 hr 15 min
Prep:
15 min
Inactive:
2 hr
Yield:
4 servings
Level:
Easy

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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Lebanese Grape Leaves

White Gazpacho with Grapes and Toasted Almonds

Recipe courtesy of Ellie Krieger

Gazpacho

Recipe courtesy of Jamie Deen

Gazpacho

Recipe courtesy of Alton Brown

Gazpacho

Recipe courtesy of Firefly on Paradise

Creamy Gazpacho

Recipe courtesy of Kelsey Nixon

Bulgur Gazpacho

Recipe courtesy of Alton Brown

Summer Gazpacho

Recipe courtesy of Whitney Chen

Trending Videos

So Much Pretty Food Here