
http://www.care2.com/greenliving/cucumber-and-white-grape-gazpacho.html
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.



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3 comments
add your comment »Sounds awesome. I can't wait to try it.
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HI! This sounds totally amazing.
ditto on the ginger juice, and what is a tomatillo? :)
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Where does one get ginger juice? Thanks.
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