Grape Gazpacho
Photo by Lynne Calamia
ACTIVE TIME: 15 minutes minutes
TOTAL TIME: 2 hours hours 15 minutes minutes
Yield: 4 servings
- 1 small small cucumber, seeded and chopped
- 1 medium Granny Smith apple, peeled, cored, and chopped
- 3 medium tomatillos, chopped
- 1 pound seedless green grapes
- 1 cup chopped walnuts, toasted
- 1 cup plain yogurt
- 1 cup white grape juice
- 1 teaspoon rice wine vinegar
- 6 large mint leaves
- Kosher salt, to taste
Place half of the cucumbers, apples, and tomatillos in the bowl of a food processor. Add all of the grapes, walnuts, yogurt, grape juice, vinegar, and mint. Pulse 9 to 10 times. Combine with the remaining half of the cucumber, apple, and tomatillo. Season with salt, to taste. Chill for 2 hours in the refrigerator before serving. Serve as an appetizer or soup course.