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Green Gazpacho
Preparation info
6
portions- Difficulty
Easy
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
Cool, cool, cool—with seedless grapes. Perhaps it had something to do with the 99° heat we’d been suffering in New York City that led us to create Green Gazpacho. We suggest a small cup or mug for starters, topped with a little mint or lime zest.
Ingredients
1 cup 1 ¾ cup
Method
- Purée the fruit and vegetables in small batches in a food processor, adding white grape juice as necessary to keep the blade from clogging. Do not purée completely; the gazpacho should be chunky.
- Transfer the mixture to a bowl, and add the remaining grape juice, lime juice, chopped mint, and salt and white pepper. Cover, and chill at least 4 hours.
- To
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