Recipe courtesy of Debi Mazar and Gabriele Corcos

Debi and Gabriele's Green Gazpacho

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Yield: 4 servings
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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


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