White Grape and cucumber Gazpacho is a Delicious Cold Soup for a Summer Day.
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White Grape and Cucumber Gazpacho
White Grape and Cucumber Gazpacho is an easy way to get anti-oxidant rich fruits and vegetables into your diet. Gazpacho is best made with vegetables from the garden although the produce section will do very well. Traditional gazpacho is red from the tomato base, but this version is a lovely pale green from the grapes and cucumbers. It is called White Gazpacho because you use green grapes instead of tomatoes.
Most gazpacho is a mix of vegetables, bread and olive oil. When I first made the recipe, I didn’t have any good-quality white bread at home, and high-fiber whole wheat did not seem like an appropriate substitute. So I left out the bread. I made it again the next day, using some leftover challah. The batch with the challah was definitely thicker, but they both tasted wonderful. We decided to feature the recipe without the bread for our gluten-free and low-carb readers. If you would like to try the other version, add 2 cups of white bread cubes to the recipe. (Note: the nutrition facts for this recipe were calculated using the optional bread).
What kind of cucumbers are best for White Grape and Cucumber Gazpacho?
I used regular cucumbers but English seedless cucumbers would work fine.
How do you get the seeds out of a cucumber?
Peel the cucumber, and slice it in half horizontally. Using a spoon, start at one end and scrape the seeds out.
Can gazpacho be served hot?
Gazpacho of any kind is traditionally served cold, although a tomato-based soup could probably withstand some heat. Grapes and cucumbers taste best when they are chilled, so we wouldn’t recommend eating this soup warm.
How can vinegar be gluten-free?
It depends on what the vinegar is made from. Malt vinegar uses barley so it has traditionally been considered a gluten. However, the thinking on that is changing which you can read about here Certainly, check with a trustworthy source before adding malt vinegar to your gluten-free food plan. Vinegars made from wine or fruit are generally gluten-free. For vinegar that is organic, kosher and gluten-free try De La Rosa brand.
How do I get my soup super-smooth? I like to sip it from a cup.
If you use a regular blender, the soup may not be smooth. (The word gazpacho actually comes from a spanish word that means “little bits” so it traditionally has some texture.) To get it super-smooth, either strain it or use a high-powered blender such as the the Vitamix. It is expensive but will last for years and outlive the several less expensive blenders most people buy in its place.
Products Used in Making this Recipe:
Vitamix E310 Explorian Blender, Professional-Grade Container, Self-Cleaning 48 oz, Black
De La Rosa Real Foods & Vineyards – Organic Balsamic Vinegar of Modena (16.9 oz/500 ml)
White Cucumber and Grape Gazpacho
- 2 cloves garlic
- 2 cucumbers seeded and chopped
- 1 1/4 cups seedless green grapes
- 1/2 cup cold water
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon white pepper
- 2 cups white bread, cubed optional
Set a small pan of water to boil. Add the peeled garlic cloves and let them cook for 10 minutes. Drain.
Place the garlic, cucumbers, grapes, 1/2 cup cold water, olive oil, vinegar, salt and pepper to blender. Blend until smooth.
Refrigerate soup for two hours or overnight.
To serve, soup can be left chunky or strained. Garnish with diced cucumber, chopped almonds and grapes.
White Grape and Cucumber Gazpacho was adapted from a recipe by Jerry Sanders.