This riff on Spain's classic tangy-sweet "white" gazpacho is made with Persian cucumbers, which are tender enough to use peel and all. (If you can't find them, substitute peeled English cucumbers.) The drizzle of olive oil at the end brings the flavors together, so use the best oil in your pantry.

Adeena Sussman
This Story Originally Appeared On sunset.com

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Recipe Summary

active:
25 mins
total:
2 hrs 25 mins
Yield:
Serves 4 (makes 6 cups) (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut remaining 1/2 cup grapes in half. Season soup to taste with more vinegar and salt if you like. Divide among four bowls and top with a little sliced cucum­ber, green parts of green onions, and some of remain­ing grapes and almonds. Drizzle with oil and serve remaining toppings on the side.

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  • Make ahead: Through step 2, up to 1 day, chilled.

Nutrition Facts

361 calories; calories from fat 47%; protein 8.5g; fat 19g; saturated fat 1.6g; carbohydrates 42g; fiber 8.1g; sodium 485mg; cholesterol 0mg.
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