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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 45 min
Active:: 15 min

Yield:: 4 to 8 servings

Level:: Easy

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.

Photograph by Ryan Dausch

My Private Notes

Name: Red Grape Gazpacho
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
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