Green Gazpacho

I had a soup like this years ago in Michigan, the ingredients in the menu listed sourdough- huh? Then I had another version in Maine this summer and had to give it a try. So different and so delicious! A great way to use up a slice or 2 of day old bread. Adapted from a recipe by Alexandra Stafford who wrote Bread, Toast, Crumbs. An excellent old bread recipe resource!

  • 1 -2 cucumbers finely chopped
  • ½ pound seedless green grapes, halved
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt, Diamond, or 1/2 tsp Morton
  • ¼ cup white wine vinegar
  • 2 slices bread, torn into pieces
  • 1/4 cup almonds, toasted then chopped
  • ¼ cup fresh mint
  • 2 tablespoons extra-virgin olive oil
  • ½ cup yogurt
  • Freshly cracked black pepper to taste
  1. Combine the cucumber, grapes, and garlic, salt, vinegar, ⅓ cup water, and bread. Let rest for 20 minutes.
  2. Pulse almonds in a processor until finely minced. Add the cucumber mixture, soaked bread, mint, oil, yogurt, and a grinding of black pepper to the processor bowl. Purée until smooth. Season to taste with salt and pepper. I garnished with a little more finely chopped cucumber and some orange bell pepper because -it looked so pretty!- and added more nice texture, and a touch of red pepper flakes. Chill until ready to serve. It's even better the next day.
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Jesse MayhewComment