Been wanting to make this for years and finally did! Green grape gazpacho (a close cousin of White Gazpacho or Ajoblanco — although those are traditionally garnished WITH grapes instead of using them IN the purée). Recipe variations for this abound, but I created my own by reading about 10 different versions and picking what I wanted from each. Green grapes (of the tarter variety); peeled diced English cucumbers (seeds removed); 2 cloves of garlic and 1 shallot (boiled in water for 5 mins to prevent one from tasting this gazpacho in one’s mouth long after the eating has ended - LOL!); half an avocado; 3/4 cup of slivered almonds (Marcona would be the best choice, but I didn’t have any this time); cubes of toasted good bread; 1/4 fruity olive oil; 3 tbsp champagne vinegar; a small green tomato (could add tomatillos if you want or skip tomato); half a jalapeño (for more heat, add the entire pepper. For less, remove the seeds and membrane or omit entirely); lemon zest and juice of one whole lemon; pinch of parsley plus stems; Maldon sea salt; and about a cup of water. Put all into blender and purée until velvety smooth. Chill for at least 2 hours (or overnight as I did). Serve ice cold. Garnish with a tiny dice of tart green apple, cucumber, jalapeno, slices of green grapes, and a drizzle of that same fruity olive oil. I finished with Maldon sea salt and Aleppo pepper. A stunning (and accidentally) vegan way to cool off deliciously in the hot weather. #greengrapegazpacho #greengazpacho #coldsoup #gazpachoistheoriginalsmoothiebowl #itseasybeinggreen #accidentallyvegan #madeitinablender #easysoup #inspiredbyajoblanco #andalucianinspired #summersoup #greengrapes #creamyandcrunchy #gracegothamgourmet #tasseltotable https://www.instagram.com/p/CPWG4yaLvkC/?utm_medium=tumblr