Green Grape Gazpacho

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  • Level: Easy
  • Total: 2 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 4 to 6 servings
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1 vanilla bean

2 cups orange juice

2 cups grapefruit juice

2 medium English cucumbers, peeled and sliced into 1/2-inch rounds 

1 medium clove garlic, minced 

1/2 cup slivered almonds 

2 cups white grape juice 

1 tablespoon honey 

Kosher salt 

3 tablespoons red wine vinegar 

4 cups seedless green grapes 

2 tablespoons extra-virgin olive oil 


  1. Using a paring knife, split the vanilla bean down the center and place in small saucepot with the orange and grapefruit juice. Bring to a boil, then transfer to a bowl and chill.
  2. Combine and puree the cucumbers, garlic and almonds with the white grape juice, honey, a generous pinch of salt and about 1/2 cup cold water in a blender. Blend in the red wine vinegar and about 3 cups of the grapes. Taste for seasoning. Transfer to a large bowl and refrigerate until ice cold, about 2 hours.
  3. Serve: Slice the remaining cup grapes in half. Stir the orange and grapefruit juice into the gazpacho. Serve gazpacho garnished with the remaining grapes and drizzled with the olive oil.