This is such a refreshing soup. It is like eating a garden in a bowl! I first saw this on the Cooking Channel show Extra Virgin with Debi Mazar and Gabriele Corcos. I love gazpacho and make a wonderful version that I got from my mother that is tomato-based, but this one intrigued me since there is not a tomato in sight. It also, frankly, is much faster and easier to make. It now has become a staple in our house, particularly on those dog days of summer when the last thing you want to do is turn on the oven.
Yield: 4 to 6 servings
About 4 cups of green seedless grapes
1 bunch scallions, trimmed and roughly chopped
1.5 large seedless English cucumbers with the skin, roughly chopped
1 large clove garlic
about 2 cups of fresh baby spinach
3 Tablespoons white wine vinegar (I use either Rice Vinegar or Champagne Vinegar)
About 1.25 teaspoons Kosher Salt or to taste
1/3 cup EVOO
1/4 cup cold water
Juice of one lime (optional)
1/4 cup sliced almonds, lightly toasted in a dry pan
- Using a good blender or food processor, combine the grapes, scallions, cucumber, garlic, spinach, salt and avocado flesh. Add the vinegar and EVOO and blend until smooth. Add the water and blend again.
- Refrigerate for at least 2 hours. Serve with toasted almonds and crusty bread.