With the string of seemingly unending 90-degree days we've had lately, it's good to have a refreshing, chilled soup! This white gazpacho makes a wonderful first course, followed by a colorful Salad Nicoise. If you have a Vitamix or other high speed blender, it makes preparing this recipe a breeze. A garnish of toasted, sliced almonds and halved grapes, with a drizzle of good olive oil makes you look like a rock star!
1-1/2 lbs. Persian cucumbers, ends trimmed and sliced
1/4 c. freshly squeezed lemon juice
1 clove garlic, pressed
1-1/2 tsp. sea salt
1 tsp. serrano chile, chopped (taste first for heat, then adjust as you desire)
3 T. olive oil
1 lb. seedless green grapes (reserve a few for garnish)
8 oz. Greek-style plain yogurt
freshly ground pepper
Sliced, toasted almonds for garnish (optional)
Put the cucumbers, lemon juice, garlic, salt, serrano chile, olive oil, and grapes in your Vitamix and puree until smooth. Transfer the mixture to a large bowl and whisk in the yogurt and add a few grinds of black pepper. Cover and chill in the refrigerator for at least 5 or 6 hours. Serve garnished with a few sliced grapes, sliced toasted almonds, and a drizzle of good quality olive oil. Serves 6.
– Anna Thomas, "Vegan Vegetarian Omnivore"