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.

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.


Jeanne Rogers
Jeanne R4 months ago

Thank you for sharing.

Nina S.
Nina S7 months ago


New G.
W. C8 months ago

Thank you.

Sonia Minwer-Barakat Requ
Sonia M3 years ago

Sounds good,thanks for sharing

Elena T.
Elena Poensgen3 years ago

Thank you :)

Vita Pagh
Vita P3 years ago

Sounds delicious! Thank you for sharing.

Danuta Watola
Danuta W3 years ago

Thank you for sharing.

Ram Reddy
Ram Reddy3 years ago


J.L. A.
JL A4 years ago


J.L. A.
JL A4 years ago