Grape Gazpacho
Ingredients
- 1 pint seedless red grapes ⓘ
- 1/2 medium cucumber, peeled, seeded, coarsely chopped (about 1 cup) ⓘ
- 1 small tomato, seeded and coarsely chopped ⓘ
- 4 medium shallots, halved ⓘ
- 1 garlic clove, coarsely chopped
- 1 tablespoon red wine vinegar ⓘ
- 1 tablespoon sherry vinegar ⓘ
- 1 tablespoon extra-virgin olive oil ⓘ
- Fluff of a 1-inch piece of Italian bread or baguette ⓘ
- 2 tablespoons parsley ⓘ
Instructions
- In a blender or food processor, puree the grapes, cucumber, tomato, shallots, garlic, and vinegars until smooth.
- Strain through a fine mesh strainer (or pass through a food mill) into a bowl. Press the mixture in the strainer until all liquid is released. Return the liquid in the bowl to the blender or processor. Add the olive oil, bread, and parsley. Process again until parsley is finely chopped and ingredients are well blended. Season with salt and pepper.
- Divide soup into 2 bowls and garnish with cucumber slices and tomatoes. Serve at room temperature or cold.
Nutrition & Diet Analysis (per serving)
558
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).