Recipe courtesy of Debi Mazar and Gabriele Corcos
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Debi and Gabriele's Green Gazpacho
Total:
1 hr 20 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Pulse the grapes, scallions, cucumbers, garlic, parsley and avocado in a food processor until combined. Add the olive oil and white wine vinegar and pulse again until blended. Add 1/4 cup ice water and pulse again. Add more water if it is not at your desired consistency.

Season the gazpacho with 1 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until chilled, about 1 hour. Serve topped with the toasted almonds.

Photograph by Levi Brown

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