Grape and Cucumber Gazpacho Recipe – Sunset Magazine

Ingredients

• 2 garlic cloves
• 4 1/2 cups (1 1/2 lbs.) seedless green grapes, divided
• 1 cup toasted sliced almonds, divided
• 4 to 5 tbsp. sherry vinegar
• About 1 tbsp. extra-virgin olive oil
• About 1 tsp. kosher salt
• 3 green onions, green and white parts separated, then thinly sliced
• 4 cups chopped small Persian cucumbers, plus 1/4 cup quartered and thinly sliced Persian cucumber