Ingredients
The following ingredients have 4 Servings
- 1 English cucumber (about 12 ounces), thinly sliced
- ½ pound seedless green grapes, halved
- 1 garlic clove, minced
- 1 teaspoon kosher salt, plus more as needed
- ¼ cup white balsamic vinegar
- 2 slices bread, torn into pieces
- ¼ cup almonds
- ¼ cup fresh dill
- 2 tablespoons extra-virgin olive oil
- 1/3 to ½ cup yogurt
- Freshly cracked black pepper to taste
- 1¼ cups cherry tomatoes, quartered
- ½ cup finely diced red onion
- 1 jalapeño, finely minced (about 1 tablespoon), seeded if sensitive to heat
- Pinch of kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white balsamic vinegar, plus more as needed
Instruction
- Make the gazpacho: In a large bowl, combine the cucumber, grapes, and garlic. Add 1 teaspoon of salt and the vinegar, toss to coat, and set aside to marinate for 20 minutes.
- Meanwhile, in a small bowl, pour ⅓ cup water over the bread. Let it sit until it softens, about 10 minutes.
- In a small skillet over medium heat, toast the almonds, tossing frequently, until fragrant and starting to color, about 5 minutes. Immediately transfer to a plate to cool, about 5 minutes.
- Add the almonds to a food processor and pulse until finely minced. Add the cucumber mixture, soaked bread, dill, oil, yogurt, and a grinding of black pepper to the processor bowl. Purée until smooth. Season to taste with salt and pepper. Chill until ready to serve.
- Make the salsa: In a medium bowl, combine the tomatoes, onion, jalapeño, salt, oil, and vinegar. Taste and adjust seasoning as needed.
- To serve, ladle the soup into bowls. Spoon a tablespoon of the salsa on each bowl of soup just before serving, passing more on the side.
