Chilled Grape Gazpacho

Serves 6 · 20 min prep

Ingredients

• 4 cups seedless green grapes
• 1 cup seedless red grapes
• 1 large peeled and seeded English cucumber
• 2 medium ripe late-season tomatoes
• 1 small green bell pepper
• 1 small shallot
• 1 small garlic clove
• 2 oz torn day-old crusty bread
• 3 Tbsp sherry vinegar
• 1/3 cup plus more for serving extra-virgin olive oil
• 1.5 tsp kosher salt
• 1/2 tsp freshly ground white or black pepper
• 2 Tbsp chopped fresh tarragon or basil
• 1/4 cup for garnish toasted sliced almonds

Instructions

1. 1Place the green grapes, most of the red grapes, peeled and seeded cucumber, roughly chopped tomatoes, green bell pepper, shallot, garlic, and torn bread in a large blender.
2. 2Add the sherry vinegar, olive oil, kosher salt, and pepper. Blend on high until the mixture is completely smooth and pale green, stopping once or twice to scrape down the sides, about 60 to 90 seconds.
3. 3Taste and adjust acidity or salt; the soup should taste bright, lightly sweet from the grapes, and well seasoned. If it seems too thick, blend in a splash of cold water until it reaches a pourable but still silky consistency.
4. 4Pour the gazpacho through a fine-mesh strainer into a large bowl or pitcher if you prefer an ultra-smooth texture, pressing with a spatula; otherwise leave it as blended for a bit more body.
5. 5Stir in most of the chopped fresh tarragon or basil. Cover and refrigerate for at least 2 hours, or until thoroughly chilled and the flavors have married.
6. 6Just before serving, give the soup a good stir. Ladle into small bowls or glasses arranged on a shareable tray.
7. 7Halve the reserved red grapes and scatter them over each portion along with the remaining herbs and toasted sliced almonds.
8. 8Finish with a thin drizzle of extra-virgin olive oil and a crack of pepper. Serve ice-cold so the grape sweetness and cucumber freshness stay crisp and refreshing for a light midday gathering.