Servings: 4
A refreshingly updated version of the classic tomato-based cold Spanish soup, this gazpacho starts with a beautiful pale-green cucumber broth, light and cool, with just enough body to give it substance. Its surprising garnishes really bring it to life. Chopped scallions, toasted slivered almonds, cucumber chunks, and sweet-tart green grapes add an exciting mix of textures and flavors and keep it all elegantly green and white. This soup has so much visual and taste impact it’s perfect for a dinner party where you really want to impress. It is also fun to serve half-portions in martini glasses at a cocktail party.
This recipe is excerpted from The Food You Crave by Ellie Krieger. Learn more here.
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Absolutely delicious! a few cautions: watch the salt - i am a salt fiend & thought this was too much salt. use less and add as you need. Second, slivered almonds turn from toasted to burnt in a matter of seconds. Keep the heat low and take your time. If the almonds burn, it will impact the taste of the soup. Last note, the age of the garlic will also impact the taste as older garlic will be a little more "hot". If you don't like things overly garlic, add two cloves, taste and see if you need a third. And from my rough calculations, one serving (of 4) is equal to approx. 5 weight watchers points.In this hot weather it is a terrific choice.
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