Green Grape and Almond Gazpacho
from the Cart for a Cause Cookbook sponsored by Lexus and Photographed by Dana Hursey
This mouthwatering recipe was created by:
Chef Tim Guiltinan
Gazpacho
2 pounds sweet green grapes, stems removed
2 pounds cucumbers, peeled and chopped
1 cup toasted whole almond
½ cup extra-virgin olive oil
½ cup champagne vinegar
4 ounces crème fraiche (or sour cream)
4 large mint leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper
Garnishes and Seasoning
Grape halves
Croutons
Espelette pepper to taste
Extra-virgin olive oil, for drizzling
Puree the soup ingredients in a blender until completely smooth. Strain through a medium-hole strainer. Garnish and season each soup as desired.
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