Cucumber Gazpacho

Grapes and cucumbers form a delicately sweet and refreshing soup; adding shrimp makes this into a lovely, light meal.

  • Total Time:
  • Servings: 4
  • Time(Other): Plus chilling

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  • 4 cucumbers—peeled, seeded and chopped
  • 1 1/2 cups seedless green grapes (9 ounces)
  • 1 small garlic clove
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons distilled white vinegar
  • 1 cup of water
  • Salt
  • Cooked shrimp and chopped roasted almonds, for garnish

How to make this recipe

  1. In a blender, combine the cucumbers, grapes, garlic, olive oil, vinegar and 1 cup of water; puree until smooth. Season with salt. Serve chilled, garnished with shrimp and almonds.

Make Ahead

The soup can be refrigerated overnight.

Contributed By Photo © John Kernick Published May 2014

471601 recipes/cucumber-gazpacho 2014-04-08T00:21:09+00:00 Kay Chun summer|barbecue-cookout|soups-and-stews|4|fast|gluten-free|healthy|make-ahead|weeknight-dinner|lunch may-2014 recipes,cucumber-gazpacho 471601

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