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
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.
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