With warmer days ahead, I like to eat flavorful chilled soups. This gazpacho is a creamy bowl of balanced flavors that is sure to satisfy.
1 3/4 Pounds Cucumbers (Peeled And Chopped)
1 Cup Green Seedless Grapes
1 Slice Country Italian Bread (Crusts Removed And Cubed)
1/2 Cup Slivered Almonds
1/4 Cup Finely Chopped Shallots
1/2 Teaspoon Kosher Salt
1 Cup Plain Whole Milk Greek Yogurt
1 Tablespoon Sherry Vinegar
Mint Leaves And Cucumber Slices For Topping
In medium-size bowl combine cucumbers, grapes, bread, almonds, shallots, and kosher salt. Cover and chill 2 hours.
Using and immersion blender, blend until nearly smooth. Press through a fine mesh sieve into a bowl. Throw away solids. Whisk in yogurt and vinegar.
Serve immediately or chill, covered, for up to 24 hours. Top with mint and cucumber just before serving.
Prep Time: 30 Minutes
Cook Time: 0 Minutes
Chill Time: 120 Minutes
Total Time: 150 Minutes
“Work With What You Got!”
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