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cucumber gazpacho

Cool as a Cucumber Gazpacho

Michele Pesula Kuegler
A delightful summer soup made with cucumbers and grapes
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Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Course Soup
Servings 2

Ingredients
  

  • 2 medium cucumbers peeled and seeded
  • 3/4 cup green grapes
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 teaspoon white vinegar
  • 1/2 cup water*
  • salt & pepper

Instructions
 

  • Coarsely chop cucumbers.
  • Combine cucumbers, grapes, garlic, oil, and vinegar in a blender or food processor.
  • Puree while gradually adding water.
  • Continue to blend until smooth.
  • Season with salt and pepper to taste.
  • Refrigerate in blender or food processor for at least 4 hours.
  • Quickly puree once more before serving.

Notes

*If you prefer a thinner soup, you can add more water.
Keyword gazpacho