Best Dill Icious Green Grape Cucumber Gazpacho Recipes

Green Gazpacho Soup image

Provided by Alexandra Stafford

Categories Soup

Time 45m

Number Of Ingredients 17

1 English cucumber (about 12 ounces), thinly sliced
½ pound seedless green grapes, halved
1 garlic clove, minced
1 teaspoon kosher salt, plus more as needed
¼ cup white balsamic vinegar
2 slices bread, torn into pieces
¼ cup almonds
¼ cup fresh dill
2 tablespoons extra-virgin olive oil
1/3 to ½ cup yogurt
Freshly cracked black pepper to taste
1¼ cups cherry tomatoes, quartered
½ cup finely diced red onion
1 jalapeño, finely minced (about 1 tablespoon), seeded if sensitive to heat
Pinch of kosher salt
2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar, plus more as needed

Steps:

Make the gazpacho: In a large bowl, combine the cucumber, grapes, and garlic. Add 1 teaspoon of salt and the vinegar, toss to coat, and set aside to marinate for 20 minutes.
Meanwhile, in a small bowl, pour ⅓ cup water over the bread. Let it sit until it softens, about 10 minutes.
In a small skillet over medium heat, toast the almonds, tossing frequently, until fragrant and starting to color, about 5 minutes. Immediately transfer to a plate to cool, about 5 minutes.
Add the almonds to a food processor and pulse until finely minced. Add the cucumber mixture, soaked bread, dill, oil, yogurt, and a grinding of black pepper to the processor bowl. Purée until smooth. Season to taste with salt and pepper. Chill until ready to serve.
Make the salsa: In a medium bowl, combine the tomatoes, onion, jalapeño, salt, oil, and vinegar. Taste and adjust seasoning as needed.
To serve, ladle the soup into bowls. Spoon a tablespoon of the salsa on each bowl of soup just before serving, passing more on the side.

Creamy Green Gazpacho image

Provided by Joe Yonan

Number Of Ingredients 15

1 medium tomato, cored and cut into quarters
1 small cucumber, peeled and cut into large chunks
Flesh from 1/2 avocado, cut into large chunks
3 large basil leaves
1/2 jalapeño (optional)
3/4 cup lightly packed watercress or baby spinach leaves
1 small celery stalk (optional)
1 clove garlic, crushed
1 tablespoon red wine vinegar, or more to taste
1 tablespoon honey
2 ice cubes
Filtered water (optional)
Kosher or sea salt
Freshly ground black pepper
1 teaspoon extra-virgin olive oil

Steps:

Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish.
Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into several pieces. Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil and the watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food processor; puree until smooth. Add 1/4 cup or more water to thin the mixture, if necessary.
Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalapeño, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition. Refrigerate until cold, then pour into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.

Green Grape Gazpacho image

Provided by Alex Guarnaschelli

Categories appetizer

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 vanilla bean
2 cups orange juice
2 cups grapefruit juice
2 medium English cucumbers, peeled and sliced into 1/2-inch rounds
1 medium clove garlic, minced
1/2 cup slivered almonds
2 cups white grape juice
1 tablespoon honey
Kosher salt
3 tablespoons red wine vinegar
4 cups seedless green grapes
2 tablespoons extra-virgin olive oil

Steps:

Using a paring knife, split the vanilla bean down the center and place in small saucepot with the orange and grapefruit juice. Bring to a boil, then transfer to a bowl and chill.
Combine and puree the cucumbers, garlic and almonds with the white grape juice, honey, a generous pinch of salt and about 1/2 cup cold water in a blender. Blend in the red wine vinegar and about 3 cups of the grapes. Taste for seasoning. Transfer to a large bowl and refrigerate until ice cold, about 2 hours.
Serve: Slice the remaining cup grapes in half. Stir the orange and grapefruit juice into the gazpacho. Serve gazpacho garnished with the remaining grapes and drizzled with the olive oil.