Red Grape Gazpacho

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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 4 to 8 servings



  1. 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.
  2. Season the gazpacho with salt. Divide among small bowls. Drizzle with olive oil and sprinkle with crushed pink peppercorns.