Green Grape & Cucumber Gazpacho

By stancec44

Ingredients

• 4 medium cucumbers
• 2 pounds seedless green grapes
• 2 one-inch-thick slices of stale white bread, crust removed
• 1/2 cup skinned hazelnuts, toasted
• 1/4 cup extra-virgin olive oil
• 2 Tbsp sherry vinegar
• 1 cup ice water
• Salt, to taste
• Finely chopped chives, for garnish
• Drizzle of olive oil, for garnish

Details

Servings 6
Adapted from patrontequila.com

Preparation

Step 1

In a blender, combine the cucumbers, grapes, bread, hazelnuts, olive oil, vinegar, water and purée on high speed until smooth. Strain the gazpacho through a fine sieve over a large bowl; season with salt. Chill in the refrigerator for at least 2 hours before serving.

Divide gazpacho among 6 chilled bowls. Drizzle with olive oil and garnish with chives. Make ahead: Gazpacho can be made 1 day ahead; covered and chilled.