Green Gazpacho Soup
Ingredients
The Gazpacho
-
1
English cucumber (about 12 ounces)
cucumber
-
½
pound
seedless green grapes
-
1
clove
garlic
-
1
teaspoon
kosher salt
-
¼
cup
white balsamic vinegar
-
2
slices
bread
-
¼
cup
almonds
-
¼
cup
fresh dill
-
2
tablespoons
extra-virgin olive oil
-
⅓ to ½
cup
yogurt
-
to taste
freshly cracked black pepper
The Tomato Salsa
-
1¼
cups
cherry tomatoes
-
½
cup
finely diced red onion
-
1
jalapeño
jalapeño
-
a pinch
kosher salt
-
2
tablespoons
extra-virgin olive oil
-
1
tablespoon
white balsamic vinegar
Instructions
- Combine cucumber, grapes, and garlic in a bowl. Add salt and vinegar, toss, and let marinate for 20 minutes.
- Soak bread in water for about 10 minutes until soft.
- Toast almonds in a skillet over medium heat until fragrant, then cool.
- Pulse almonds in a food processor until finely minced, then add cucumber mixture, soaked bread, dill, oil, yogurt, and black pepper. Purée until smooth and chill.
- For the salsa, combine tomatoes, onion, jalapeño, salt, oil, and vinegar in a bowl. Adjust seasoning as needed.
- Serve the soup in bowls topped with salsa.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
300mg
Cholesterol
5mg
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