Red Grape Gazpacho
- Level: Easy
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 190
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 13
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 338
- Total: 45 min
- Active: 15 min
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
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.