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4 to 5
first-course servingsEasy
Published 1998
This is a version of a traditional gazpacho. I am cheating the tiniest bit, as the almonds need to be cooked briefly; however, I have simplified the making. By putting the grapes through a food mill, one gets rid of the skin and seeds and obtains a tasty liquid. If melon is stirred into the soup, it is pretty and less difficult than peeling grapes for the top.