Name: Green Grape Gazpacho
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 4 to 6 servings
Ingredients: 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

Directions

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.
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.
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.

This recipe has been updated and may differ from what was originally published or broadcast.

Green Grape Gazpacho

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