Red Grape Gazpacho
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 4 to 8 servings
Ingredients
2 cups red seedless grapes
1 1/2 cups chopped peeled seedless cucumbers (from 3 Persian cucumbers)
1 1/2 cups cubed baguette or rustic country bread, crust removed
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 small clove garlic
Kosher salt
Crushed pink peppercorns, for topping
Directions
- Puree the grapes, cucumber, bread, olive oil, 2 tablespoons water, the vinegar, garlic and 1 teaspoon salt in a blender until very smooth, at least 1 minute. Refrigerate until chilled, at least 30 minutes.
- Season the gazpacho with salt. Divide among small bowls. Drizzle with olive oil and sprinkle with crushed pink peppercorns.
