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Cucumber Gazpacho
5.0 (3313 reviews)
This quick recipe for refreshing cucumber gazpacho gets some delicate sweetness from a few handfuls of seedless green grapes. Perfect for summer, the no-cook chilled soup becomes substantial enough for a light lunch with the addition of poached shrimp.
Total Time15
Servings?
1062
Caloriesper servingNutrition Information
1062
Calories
75 g
Fat
73 g
Carbs
36 g
Protein
6 g
Fiber
49 g
Sugar
Ingredients
- 4 cucumbers—peeled, 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
- Cooked shrimp and chopped roasted almonds, for garnish
Instructions
- 1In a blender, combine the cucumbers, grapes, garlic, olive oil, vinegar, and 1 cup of water; puree until smooth. Season with salt. Serve chilled, garnished with shrimp and almonds.