Red Grape Gazpacho

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, plus more for drizzling; 1 tablespoon plus 1 teaspoon red wine vinegar; 1/2 small clove garlic; Kosher salt; Crushed pink peppercorns, for topping

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Level: Easy

Total: 45 min
Active: 15 min

Yield: 4 to 8 servings

Level: Easy

Total: 45 min
Active: 15 min

Yield: 4 to 8 servings

Ingredients

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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, plus more for drizzling

1 tablespoon plus 1 teaspoon 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