Green gazpacho with grapes and avocado

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 4

This light, vitamin-rich green gazpacho is made primarily from seedless white grapes, which are blended with other green ingredients: cucumbers, green onions, parsley, and avocado, along with spices. The avocado and olive oil add a delicate and pleasant texture. Overall, the flavor is balanced, spicy with light fruity notes, and very refreshing. Serve the soup very chilled, topped with sliced, crunchy almonds for a contrasting texture.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups seedless white grapes
3 green onions, coarsely chopped
1.5 cucumbers, peeled and cut into pieces
1 clove of garlic
1 small bunch fresh parsley (leaves only)
Half an avocado, cut into pieces
1/3 cup olive oil
3 tablespoons white wine vinegar
1/4 cup chopped toasted almonds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: grape, cucumbers, Avocado, black pepper, almond

Cooking the dish according to the recipe:

In a food processor, puree the grapes, green onions, cucumbers, garlic, parsley, and avocado. Add the olive oil and white wine vinegar and blend again until smooth. Add 1/4 cup ice water and blend again. Add more water if the soup seems too thick.
Sprinkle the gazpacho with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Refrigerate for about 1 hour. Serve with toasted almonds.

Author of the recipe - Debi Mazar is an American actress and her husband Gabriele Corcos

Categories:

recipe / Healthy eating / Healthy dinners / Blender / Summer dishes / Soups / Cold soups / Creamy soups / Spanish cuisine