Name: Debi and Gabriele's Green Gazpacho
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Ingredients: 2 cups seedless green grapes; 3 scallions, roughly chopped; 1 1/2 English cucumbers, peeled and cut into chunks; 1 clove garlic; 1 small bunch fresh parsley (leaves only); 1/2 avocado, cut into chunks; 1/3 cup extra-virgin olive oil; 3 tablespoons white wine vinegar; Kosher salt and freshly ground pepper; 1/4 cup sliced almonds, toasted

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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Debi and Gabriele's Green Gazpacho

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