Green Gazpacho Soup

Name: Green Gazpacho Soup
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 piece English Cucumber (1 English cucumber (about 12 ounces), thinly sliced); ½ lb Green Grape (½ pound seedless green grapes, halved); 1 piece Garlic Clove (1 garlic clove, minced); 1 tsp Kosher Salt (1 teaspoon kosher salt, plus more as needed + Pinch of kosher salt); ¼ cup White Balsamic Vinegar (¼ cup white balsamic vinegar + 1 tablespoon white balsamic vinegar, plus more as needed); 2 slices Sliced Bread (2 slices bread, torn into pieces); ¼ cup Almond (¼ cup almonds); ¼ cup Dill (¼ cup fresh dill); 4 tbsp Extra Virgin Olive Oil (2 tablespoons extra-virgin olive oil + 2 tablespoons extra-virgin olive oil); ⅓ cup Yogurt (1/3 to ½ cup yogurt — up to 0.5); 0 pieces Black Pepper (Freshly cracked black pepper to taste); 1 ¼ cup Cherry Tomato (1¼ cups cherry tomatoes, quartered); ½ cup Red Onion (½ cup finely diced red onion); 1 piece Jalapeño (1 jalapeño, finely minced (about 1 tablespoon), seeded if sensitive to heat)

Green Gazpacho Soup - Soup (Spanish)

45 minSpanish

Servings4

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Vegetarian
Pescatarian
Egg Free

Ingredients

For 4 servings

English Cucumber1 piece · 1 English cucumber (about 12 ounces), thinly sliced
Green Grape½ lb · ½ pound seedless green grapes, halved
Garlic Clove1 piece · 1 garlic clove, minced
Kosher Salt1 tsp · 1 teaspoon kosher salt, plus more as needed + Pinch of kosher salt
White Balsamic Vinegar¼ cup · ¼ cup white balsamic vinegar + 1 tablespoon white balsamic vinegar, plus more as needed
Sliced Bread2 slices · 2 slices bread, torn into pieces
Almond¼ cup · ¼ cup almonds
Dill¼ cup · ¼ cup fresh dill
Extra Virgin Olive Oil4 tbsp · 2 tablespoons extra-virgin olive oil + 2 tablespoons extra-virgin olive oil
Yogurt⅓ cup · 1/3 to ½ cup yogurt — up to 0.5
Black Pepper0 pieces · Freshly cracked black pepper to taste
Cherry Tomato1 ¼ cup · 1¼ cups cherry tomatoes, quartered
Red Onion½ cup · ½ cup finely diced red onion
Jalapeño1 piece · 1 jalapeño, finely minced (about 1 tablespoon), seeded if sensitive to heat

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Steps

1Make the gazpacho: In a large bowl, combine the cucumber, grapes, and garlic. Add 1 teaspoon of salt and the vinegar, toss to coat, and set aside to marinate for 20 minutes.
2Meanwhile, in a small bowl, pour ⅓ cup water over the bread. Let it sit until it softens, about 10 minutes.
3In a small skillet over medium heat, toast the almonds, tossing frequently, until fragrant and starting to color, about 5 minutes. Immediately transfer to a plate to cool, about 5 minutes.
4Add the almonds to a food processor and pulse until finely minced. Add the cucumber mixture, soaked bread, dill, oil, yogurt, and a grinding of black pepper to the processor bowl. Purée until smooth. Season to taste with salt and pepper. Chill until ready to serve.
5Make the salsa: In a medium bowl, combine the tomatoes, onion, jalapeño, salt, oil, and vinegar. Taste and adjust seasoning as needed.
6To serve, ladle the soup into bowls. Spoon a tablespoon of the salsa on each bowl of soup just before serving, passing more on the side.