Cucumber Gazpacho

Cucumber gazpacho is a nice alternative to the more traditional tomato based gazpacho. Blend some grapes with cucumber along with a few other ingredients and you’ve got yourself Cucumber Gazpacho.  It’s an easy recipe and refreshing on a warm day.  Garnish with some cooked shrimp and sliced almonds.  This recipe serves four.

Cucumber Gazpacho

4 cucumbers, peel, seeded and chopped

1 1/2 cups seedless green grapes (9 ounces)

1 small garlic clove

1/3 cup extra virgin olive oil

2 teaspoons distilled white vinegar

1 cup of water

salt, to taste

In a blender (I used a food processor), combine the cucumbers, grapes, garlic, olive oil, vinegar and one cup water.  Puree until smooth.  Season with salt.  Serve chilled.  Garnish with shrimp and almonds.  This soup can be refrigerated overnight.

Credit:  Food & Wine

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