Dill Icious Green Grape Cucumber Gazpacho Recipes

GREEN GAZPACHO SOUP

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.

GRAPE AND CUCUMBER GAZPACHO

Steps:

• In a food processor, whirl garlic to mince. Add 4 cups grapes, 1/3 cup almonds, 4 tbsp. vinegar, 1 tbsp. oil, 1/4 cup water, 1 tsp. salt, and white parts of green onions; whirl until almost smooth. Transfer to a bowl. Put chopped cucumbers, 1/3 cup almonds, and 1/4 cup water in food processor; whirl until almost smooth and add to bowl.
• Stir soup to blend, then chill, covered, at least 2 hours.
• Cut remaining 1/2 cup grapes in half. Season soup to taste with more vinegar and salt if you like. Divide among four bowls and top with a little sliced cucum­ber, green parts of green onions, and some of remain­ing grapes and almonds. Drizzle with oil and serve remaining toppings on the side.
• Make ahead: Through step 2, up to 1 day, chilled.

CREAMY GREEN GAZPACHO

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.