- 1 large, seedless English Cucumbers
- 1 cup, frozen Seedless Green Grapes
- 2 Green Onions
- 3 Tablespoons Fresh Dill
- 1 clove of Garlic
- half of an Avocado
- 1 thick slice of Baguette
- 0.25 cup Milk (I use unsweetened Soy Milk)
- 0.5 cup Water
- 1 Tablespoon White Wine Vinegar
- 1 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon Salt
During hot summer days, I wish I was in Spain by the sea walking through small towns, shopping, exploring and eating lots and lots of food!
Since that’s not happening any time soon, I have to make some dishes here at home to transport me somewhere else.
Green grapes are great for both sweet and savory cooking.
They give me that kick of sweet in my green smoothies, a colorful and juicy garnish for a meat dish, and a fruity touch to a piece of cake.
In this gazpacho recipe, the frozen green grapes add that cool and refreshing touch.
Usually gazpacho is made with tomatoes but I like this different and green spin on this cold soup.
Gazpacho can be served as a first course or if you are like me, a light summer lunch!
Freeze The Grapes
Wash and dry your grapes then store them in a freezer safe bag or container and freeze for about one hour.
If you do not have the time to freeze your grapes, simply add 3-4 ice cubes to your blender to make this cool gazpacho.
Prep The Ingredients
First, wash and chop the cucumber into big chunks.
If you are using organic, keep the skin on, it will add a beautiful green color to your gazpacho.
Wash and chop the green onions, discard the ends but keep as much of both the white and green parts as possible.
Peel your garlic clove, cut your avocado lengthwise then using a spoon, scoop out one half.
Wash your dill and give it a rough chop.
It's best to use day-old baguette as it will absorb more liquid and thicken the soup slightly.
The two elements that make this soup creamy and thick are the avocado and bread.
Grab Your Blender