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Grape and Cucumber Gazpacho

Serves 4 (makes 6 cups) (serving size: 1 1/2 cups)

Active Time
25 mins

Total (including chilling) Time
2 hrs 25 mins

Total Time
2 hrs 50 mins

This riff on Spain's classic tangy-sweet "white" gazpacho is made with Persian cucumbers, which are tender enough to use peel and all. (If you can't find them, substitute peeled English cucumbers.) The drizzle of olive oil at the end brings the flavors together, so use the best oil in your pantry.

su- Grape-Cucumber Gazpacho

 2 garlic cloves
 4 1/2 cups (1 1/2 lbs.) seedless green grapes, divided
 1 cup toasted sliced almonds, divided
 4 to 5 tbsp. sherry vinegar
  About 1 tbsp. extra-virgin olive oil
  About 1 tsp. kosher salt
 3 green onions, green and white parts separated, then thinly sliced
 4 cups chopped small Persian cucumbers, plus 1/4 cup quartered and thinly sliced Persian cucumber
Step 1

In a food processor, whirl garlic to mince. Add 4 cups grapes, 1/3 cup almonds, 4 tbsp. vinegar, 1 tbsp. oil, 1/4 cup water, 1 tsp. salt, and white parts of green onions; whirl until almost smooth. Transfer to a bowl. Put chopped cucumbers, 1/3 cup almonds, and 1/4 cup water in food processor; whirl until almost smooth and add to bowl.

Step 2

Stir soup to blend, then chill, covered, at least 2 hours.

Step 3

Cut remaining 1/2 cup grapes in half. Season soup to taste with more vinegar and salt if you like. Divide among four bowls and top with a little sliced cucumĀ­ber, green parts of green onions, and some of remainĀ­ing grapes and almonds. Drizzle with oil and serve remaining toppings on the side.


Make ahead: Through step 2, up to 1 day, chilled.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 361Calories from Fat 47
% Daily Value *
Total Fat 19g30%

Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 485mg21%
Total Carbohydrate 42g15%

Dietary Fiber 8.1g33%
Protein 8.5g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.