Red Grape Gazpacho

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

1 tablespoon red wine vinegar

1/2 small clove garlic

Kosher salt

Crushed pink peppercorns, for topping


  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.
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