Chilled Grape Gazpacho

Gazpacho hails from Andalusia, where chilled blended soups cool hot afternoons without ever touching a stove. This version leans on sweet seedless green grapes with ripe tomatoes and sherry vinegar for a bright, silky lunch bowl.

Serves 4 · 20 min prep

Estimate for one serving

• 240 cal
• 4g protein
• 28g carbs
• 14g fat
• 3g fiber

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Ingredients

• 3 cups seedless green grapes
• 1 lb, cored and roughly chopped ripe tomatoes
• 1 medium, peeled and chopped English cucumber
• ½ cup, chopped green bell pepper
• 1 small, chopped shallot
• 1 small clove garlic
• 1 cup cubed, crusts removed day-old crusty bread
• 2 tablespoons sherry vinegar
• ¼ cup, plus more for drizzling extra-virgin olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground white or black pepper
• for garnish fresh basil or mint
• ¼ cup, chopped, for garnish toasted almonds

Instructions

1. 1Place the bread cubes in a bowl and cover with a splash of cold water; let them soften for 5 minutes, then gently squeeze out excess liquid.
2. 2Add the grapes, chopped tomatoes, cucumber, bell pepper, shallot, garlic, and softened bread to a high-powered blender.
3. 3Pour in the sherry vinegar and olive oil, then season with salt and pepper.
4. 4Blend on high until completely smooth and pale green-pink, 45 to 90 seconds, scraping down the sides once if needed.
5. 5Taste and adjust acidity or salt; the soup should taste bright and refreshing, not flat.
6. 6Transfer to a covered container and chill thoroughly in the refrigerator for at least 1 hour, or up to overnight, so flavors meld and the texture firms slightly.
7. 7Before serving, give the gazpacho a quick stir or brief re-blend if it has separated.
8. 8Ladle into chilled bowls or jars.
9. 9Finish each serving with a drizzle of olive oil, a few torn basil or mint leaves, and a sprinkle of chopped toasted almonds.
10. 10Serve ice-cold as a light midday soup; it travels well in a thermos for work lunches.