Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a small saucepan of boiling water, cook the garlic clove for 10 minutes; drain.

Step 2    

In a blender, working in batches, puree the garlic with the 5 cups of diced cucumber, the 1 1/4 cups of whole green grapes, 1/2 cup of the almonds and the bread cubes, scallions, watercress, water, olive oil and sherry vinegar until very smooth. Transfer the soup to a large pitcher and season with salt and pepper. Refrigerate until chilled, about 2 hours.

Step 3    

To serve, chop the remaining 1/4 cup of almonds. Stir the gazpacho, then pour it into shallow bowls. Garnish the soups with the finely diced cucumber and grapes and the chopped almonds and serve.

Make Ahead

The gazpacho can be refrigerated overnight.

Notes

One Serving 441 Calories, 32 gm Total Fat, 3.5 gm Saturated Fat, 33 gm Carbohydrates, 6 gm Fiber.

Suggested Pairing

This twist on the classic Spanish soup pairs well with a Spanish white that has the same level of zestiness, like an Albariño from Galicia.

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