This chilled soup will redefine what you think of as gazpacho. Here, it's fresh cukes, bright green grapes and almonds that give this soup lots of body and flavor. We recommend showing this one off at your next backyard BBQ as a passed appetizer.
Makes 4 servings
What you need
2 English cucumbers, peeled and chopped
1 ½ cups blanched, sliced almonds
1 clove garlic
1 small shallot, chopped
1 cup seedless green grapes, plus additional for serving
1 ½ cups chicken broth
1/3 cup Tessemae’s French Vinaigrette
1 1/2 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil
1 ½ teaspoons coarse salt
sliced almonds, for serving
What you do
- Working in batches, combine cucumber, almonds, garlic, shallot, grapes, broth, French Vinaigrette, vinegar, olive oil, and salt in a food processor or blender and blend until smooth. Chill at least 1 hour.
- Ladle soup into bowls and garnish with sliced green grapes and sliced almonds.