Really Divine Green Gazpacho

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With summer completely here there’s nothing nicer than a chilled soup to start a meal or have as a snack.

I was sitting in my allergists waiting room with nothing in particular to do.  Usually her magazine rack is filled with sports stuff and gossip magazines – none of which interest me.  This week, however, she had a copy of the Food Network Magazine.   I was thrilled to see it as I’ve had a “special offer” from them sitting on my “to do” pile for weeks.  I wasn’t sure I wanted or needed another food magazine especially since most of the recipes in these publications are not suitable for a paleo diet.

One of the articles featured  3 different gazpacho recipes.  I was interested in that article because most of the authentic recipes include plenty of bread.  I was delighted to find that these did not.  In fact they were very nice and slightly unusual.  Two of the recipes included grapes – something that I would never have thought using, but upon reflection seemed an interesting idea.  The recipe for green gazpacho also included avocado.

It’s not that often I am inspired to run home and try something I’ve seen in a magazine, but since Fairway is just a few steps away from my allergist’s office, I stopped in and picked up the necessary ingredients and Voila!

I think this is a pretty delicious form of gazpacho.  The grapes give it a subtle sweetness and the avocado a really creamy texture.   The toasted almonds (I know they don’t look toasted in the photo, but trust me – they are)

BTW I subscribed to the magazine today   : )

Enjoy!
Green Gazpacho

You can use mint or dill instead of the some or all of the cilantro; if you choose to use mint, I would probably use less.  This is a very thick soup.  I’ve given you a range of the amount of broth to use in it; just keep adding until it reaches a consistency that makes you happy.

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1 cup seedless green grapes

2 cups cucumber chunks (I used Persian cucumbers, unpeeled)

1/2 cup avocado chunks

1/3 cup scallion pieces

6 sprigs cilantro

6 sprigs parsley

2 tablespoons extra virgin olive oil

1 tablespoon wine vinegar (preferably white)

1 small clove garlic, minced

1/4 cup (or more) vegetable or chicken broth

Salt and pepper to taste

Toasted sliced almonds for garnish

Place the grapes into a blender container; cover and process until liquified.

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Add the cucumber, avocado, scallion, cilantro, parsley, oil and vinegar; cover and blend until smooth.

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Add the broth (1/4 cup), salt and pepper to taste.  Cover and blend adding as much extra broth as needed to create a consistency you like.

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Pour into bowls and top with almonds.

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Makes 2 3/4 cup                     Serves 2 to 3

 

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