Tuesday, June 10, 2014

Green Gazpacho


Lasts a few days in the frig.

The toasted almonds are important.

Avocado and olive oil on top are optional.


8 ounces seedless green grapes, plus more for garnish
3 scallions, roughly chopped (Red onions okay)
1 1/2 English cucumbers, peeled and cut into chunks
1 clove garlic
1 small bunch fresh parsley, leaves only
1/2 avocado, cut into chunks
1/3 cup extra-virgin olive oil (Canola okay)
3 tablespoons white wine vinegar (rice vinegar okay)
Freshly ground pepper (Seasoned pepper okay)
1/4 cup ice water
1/4 cup sliced almonds, toasted, for garnish
Toasted bread, for serving.

Combine the grapes, scallions, cucumber, garlic, parsley and avocado in a food processor and pulse to combine. Add the olive oil and white wine vinegar and pulse again until blended. Add the ice water and pulse again. Add more water if it is not at your desired consistency.

Season with salt and pepper. Serve chilled, topped with toasted almonds and toasted bread on the side, if desired. Can be made 24 hours in advance and stored covered in the refrigerator.

Made two times.  First just for us, then a bunch for Andrew's gathering.  Ppl liked it.