Cucumber and White Grape Gazpacho

Gazpacho is the perfect summer soup–it’s light and cool, deliriously healthy, takes advantage of summer produce, and is a snap to make. If only I weren’t so completely sick of it. Enter Matthew Kenney, of New York chef fame and raw food wonders. In his latest raw recipe book Everyday Raw (Gibbs Smith, 2008) he has a wonderfully tricky way with gazpacho–one that involves cucumber, white grapes, a bunch of ginger juice, and not much else. This makes me very happy. This recipe serves two, and can be doubled to serve more if desired.

INGREDIENTS
2 cups peeled, seeded, and diced cucumbers
2 cups seeded and diced tomatillos
2 cups diced white grapes
1/4 cup ginger juice
Salt and freshly ground white pepper to taste

1. Mix all ingredients in a large bowl; season to taste.

2. Place three-fourths of the mixture in a food processor and process until smooth.

3. Put it back in the bowl with remaining fruit and vegetables and stir to combine. Serve chilled.

22 comments

Jeanne Rogers
Jeanne Rabout a year ago

Thank you for sharing.

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Nina S.
Nina Sabout a year ago

tyfs

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New G.
W. C1 years ago

Thank you.

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Sonia Minwer-Barakat Requ
Sonia M4 years ago

Sounds good,thanks for sharing

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Elena T.
Elena Poensgen4 years ago

Thank you :)

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Vita Pagh
Vita P4 years ago

Sounds delicious! Thank you for sharing.

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Danuta Watola
Danuta W4 years ago

Thank you for sharing.

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Ram Reddy
Ram Reddy4 years ago

Thanks

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J.L. A.
JL A5 years ago

yum

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J.L. A.
JL A5 years ago

yum

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