Even though summer hasn’t been that cruel this year (knock on wood) I’ve been making a lot of salads and other summer(ish) foods. Ever since I saw a recipe for grape gazpacho on the cookbook the California Table Grape Commision sent me I’ve been wanting to make it. But it wasn’t until last week that I decided to make it. However I didn’t have all the ingredients the recipe calls for. So, as I almots always do, I changed the recipe using what I had on hand. At first I wasn’t sure how a grape and zucchini would taste, but oh boy! It was one of the most delicious gazpachos I’ve ever eaten. This is how I prepared it:
Green grape and zucchini gazpacho
Makes 6 servings
Prep time: 10 minutes
Cooking time: 0 minutes
For this recipe you will need:
- 1 medium cucumber, peeled and chopped
- 2 large celery stalks
- 1 1/2 cups green grapes
- 1 cup vegetable or chicken broth
- 1/2 onion, sliced
- 1 large zucchini, chopped
- 1/3 cup day old bread, chopped, crust removed
- 1/4 cup red wine vinegar
- 2 TBSP extra virgin olive oil
- 1 garlic clove, chopped
- salt and pepper to taste
- diced tomatoes for garnish
- Combined all the ingredients, except the tomato, in a large bowl.
- Puree in batches in a blender or food processor until very smooth.
- Chill for at least one hour to improve flavor.
- Serve and garnish with diced tomatoes.
Adapted from Susan Volland’s cookbook: Green, Black, Red. Recipes for cooking and enjoying California grapes.
I don’t think there’s much I can say about this recipe other than it was freaking GOOD. I liked it so much that I ate it all by myself. I will be making this gazpacho (or at least something similar) again before the summer is over. Have you ever had gazpacho before? Do you have any amazing gazpacho recipe you would like to share? Join us at the forum and let’s discuss this perfect summer food.