Light vitamin green gazpacho is prepared mainly from white seedless grapes that are whipped in a blender with others green ingredients: cucumbers, green onions, parsley and avocados as well as spices. Thanks to avocado and olive oil its texture becomes more tender and pleasant. Overall taste it turns out balanced, spicy with light fruity notes and very refreshing. Serve soup chilled by sprinkling chopped crispy almonds for a contrast texture.
The author of the recipe is Debi Meysar – an American actress, and her husband Gabriele Corcos
Time: 1 hour. 20 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. seedless white grapes
- 3 feathers of green onion, coarsely chopped
- 1.5 cucumbers, peeled and sliced
- 1 clove of garlic
- 1 small bunch of fresh parsley (leaves only)
- Sliced half avocado
- 1/3 Art. olive oil
- 3 tbsp. l white wine vinegar
- 1/4 Art. chopped roasted almonds
Recipes with similar ingredients: grapes, cucumbers, avocados, peppers black peas, almonds
Recipe preparation:
- Grind grapes, green onions, cucumbers in a food processor, garlic, parsley and avocado. Add olive oil and white wine vinegar and whisk again until smooth. Add 1/4 Art. ice water and whisk again. Add more water if soup seems too thick.
- Sprinkle 1 teaspoon gazpacho. salt and 1/4 tsp black pepper. Refrigerate for approximately 1 hour. Serve with toasted almonds.
