- 1 large garlic clove
- 2 1/2 large seedless cucumbers, peeled and cut into 1-inch dice (5 cups), plus 1/4 cup finely diced peeled cucumber, for garnish
- 1 1/4 cups whole green grapes, plus 1/4 cup diced grapes, for garnish
- 3/4 cup marcona almonds
- 3 cups crustless 1/2-inch dice of good white bread
- 4 scallions, white and tender green parts, cut into 1-inch lengths
- 1 cup packed watercress leaves
- 1/2 cup cold water
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- Salt and freshly ground pepper
- In a small saucepan of boiling water, cook the garlic clove for 10 minutes; drain.
- 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.
- 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.
The gazpacho can be refrigerated overnight.
One Serving 441 Calories, 32 gm Total Fat, 3.5 gm Saturated Fat, 33 gm Carbohydrates, 6 gm Fiber.
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.