Debi and Gabriele's Green Gazpacho
Recipe courtesy of
Debi Mazar
and
Gabriele Corcos
From:
Food Network Magazine
- Total:
- 1 hr 20 min
- Prep:
- 20 min
- Inactive:
- 1 hr
- 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
Courtesy of Food Network Magazine
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