Spanish Green Gazpacho2 min read
Bright, refreshing, and perfect for a hot summer day, this bracing green gazpacho is just the thing when the temperature rises. With roots dating back to Roman times, traditional Spanish gazpacho uses stale bread, vinegar, oil, and salt, with varying fruits, vegetables, herbs, and garnishes.
This green version forgoes the common tomatoes in favor of cooling cucumbers, grapes, and green apple, for a refreshing and restorative starter or main. Cucumbers are especially hydrating, as they’re comprised of over 95% water. They also support heart health and lower inflammation in the body.
Total Time: 20 minutes (plus 1-hour chilling time)
- 1 piece of bread, toasted or slightly stale, torn into pieces (use gluten-free bread if needed)
- 1 cup white grape juice
- 1 cup blanched slivered almonds
- 1 cup chopped cucumber
- 1 green apple, cored and chopped
- 1 cup seedless green grapes
- 1 garlic clove
- ¼ cup sherry wine vinegar
- ¼ cup extra virgin olive oil
- 1 cup plain unsweetened sheep’s milk yogurt
- salt and pepper, to taste
- fresh mint, dill, basil, diced cucumbers, diced apples, grapes, flaky sea salt, olive oil, and yogurt, to serve
- In a small bowl, combine the bread and grape juice to soak for 5 minutes.
- In a skillet over medium heat, toast the almonds for 3-4 minutes, shaking them often, until just fragrant and starting to turn golden in places. Reserve a few almond slivers for garnish.
- In a blender or food processor, add the soaked bread with the juice, the almonds, cucumber, apple, grapes, garlic, vinegar, oil, yogurt, and a pinch of salt and pepper.
- Blend on high for 1-2 minutes until completely smooth. Strain if desired for a finer texture, or serve as is. Season to taste with more salt, vinegar, or yogurt as needed. Leave to chill in the refrigerator for at least 1 hour before serving.
- Garnish with any of the above garnishes, and enjoy!