Grape and Cucumber Gazpacho Recipe – Sunset Magazine

Name: Grape and Cucumber Gazpacho Recipe – Sunset Magazine
Total time: 170 min
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

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Grape and Cucumber Gazpacho

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.

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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