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Cucumber and White Grape Gazpacho

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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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

19 comments

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6:07AM PDT on Sep 11, 2013

Sounds good,thanks for sharing

4:54PM PDT on May 4, 2013

Thank you :)

11:34AM PDT on May 4, 2013

Sounds delicious! Thank you for sharing.

6:03AM PDT on May 4, 2013

Thank you for sharing.

8:55PM PST on Feb 10, 2013

Thanks

2:08PM PDT on Jul 13, 2012

yum

7:24AM PDT on Jul 7, 2012

yum

10:59AM PDT on Jun 12, 2012

Wow I am definitely trying this!!!@
Thanks

2:33AM PDT on Oct 25, 2011

Thank you

6:05PM PDT on Sep 14, 2011

Great! Thanks.

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