The Recipes

Grape Gazpacho

Summertime means chilled soups at every restaurant.  It seems like every menu has a chilled melon soup or traditional tomato gazpacho.  Time to change it up at home!  This recipe will make 2-3 good portions.  It is good the first day you make it, but it is even better in the next few days as the flavors come together.  You can use an English cucumber in this recipe, but if you just have a regular cucumber on

Grape Gazpacho


- 1 1/2 c. seedless grapes
- 1 slice of bread, crusts removed
- 1/2 cucumber, peeled  and roughly chopped
- 1 garlic clove, minced
- 1/4 small yellow onion, roughly chopped
- 2 T. apple cider vinegar
- 1 T. olive oil
- salt
- pepper

Roughly chop the bread and put it in a small container.  Pour enough warm water over it just to cover; let it stand for 5 minutes.

Put all of the ingredients in a food processor.  Blend to combine, taste, and add more salt and pepper to taste.  You can reserve a few extra grapes to chop and garnish the soup.  Toasted slivered almonds would also make a good garnish.