Best Green Grape Gazpacho Recipes

Green Grape Gazpacho image

Provided by Alex Guarnaschelli

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.

DILL-ICIOUS GREEN GRAPE CUCUMBER GAZPACHO image

Categories Grape

Yield 4

Number Of Ingredients 12

Dill-icious Green Grape and Cucumber Gazpacho
Makes 1 quart
1 pound seedless green grapes
2 cups diced English cucumber (unpeeled)
2 scallions, green parts only, chopped
¼ cup fresh dill, chopped
2 ounces cream cheese
¾ cup half-and-half
½ cup plain nonfat yogurt
1 ½ tablespoons white wine vinegar
2 tablespoons good olive oil
Kosher or sea salt

Steps:

In a blender, combine the grapes, cucumber, onion, dill, cream cheese, half-and-half, yogurt, vinegar, olive oil and salt. Blend to a smooth purée. Salt to taste. Chill for two hours. Serve cold.