Soups and Salads — By Ben on 11 August 2008
Grape and Zucchini Gazpacho


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

Preparation:

  1. Combined all the ingredients, except the tomato, in a large bowl.
  2. Puree in batches in a blender or food processor until very smooth.
  3. Chill for at least one hour to improve flavor.
  4. 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.

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(20) Readers Comments

  1. wow, what an interesting spin on gazpacho

  2. When I saw this initially I was a little worried! Grapes and gazpacho? But after having a look at the recipe in more detail and the other ingredients I think it wins hands down. Just gorgeous Ben!

  3. Heh, no, I’ve never had gazpacho. I tend to make soups when the weather is cold, and I just never think about it during the summer. Mistake!

    This really is an intriguing combination! The flavors blending together and how the grapes taste would definitely make this delicious. I love the color!

  4. I’ve never had gazpacho… but my favorite summer soups are barszcz and cucumber soup. You can have them cold, and they are refreshing on a hot day. I think you may have motivated me to try gazpacho though :)

    What do you think of purple grapes instead? They are sweeter, but they might work, and maybe even add a little different color.

  5. Almost like a vegatable smoothie. I would be really energized after this!

  6. I love green gazpachos. Adding a few almonds is both traditional and a great thickener, too.

  7. Hey Ben, thanks for coming by my site. I love chicharrones con chile.
    Green grapes? How cool is that? I’ve got to try that. You’ve become quite an adventurer.

  8. I’m glad summer has been good to you this year and even if it starts to misbehave, you’ve got this refreshing ace up your sleeve!

  9. It looks really pretty, Ben. I love the idea of the grapes. I’ll have to try this!

  10. Hi Ben, this sounds so refreshing for a hot sumer day, it looks beautiful too!

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