Save Recipe Print
Total:
5 min
Prep:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
5 min
Prep:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Set aside 1 cup of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes. Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes. Season with additional salt and vinegar, if desired.

To serve, ladle 1 cup gazpacho into a bowl. Mound 1/4 cup reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup.

My Private Notes

Add a Note
More from:

Summer Parties

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

White Bean Dip with Pita Chips

Recipe courtesy of Giada De Laurentiis

Chilled White Gazpacho

Recipe courtesy of Bobby Flay

Gazpacho

Recipe courtesy of Jamie Deen

Gazpacho

Recipe courtesy of Firefly on Paradise

Gazpacho

Recipe courtesy of Ree Drummond

Fridge Gazpacho

Recipe courtesy of Ree Drummond

Black and White Cupcakes

Recipe courtesy of Sandra Lee

Red, White and Blue Cheesecake

Recipe courtesy of Food Network Kitchen

Curried White Bean Dip

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories