Name: Green Gazpacho with Tomato Salsa
Ingredients: 1 English cucumber (about 12 ounces), (thinly sliced); 1/2 pound seedless green grapes, (halved); 1 garlic clove, (minced); 1 teaspoon kosher salt, (plus more as needed); 1/4 cup white balsamic vinegar; 2 slices of peasant bread or soft sandwich bread, (cut 1/2-inch thick and torn into pieces); 1/4 cup almonds; 1/4 cup fresh dill leaves; 2 tablespoons extra-virgin olive oil; 1/3 to 1/2 cup plain whole milk yogurt; Freshly cracked black pepper, to taste; 1 1/4 cups cherry tomatoes, (quartered); 1/2 cup finely diced red onion; 1 jalapeño, (finely minced (about 1 tablespoon) (see note)); Pinch of kosher salt; 2 tablespoons extra-virgin olive oil; 1 tablespoon white balsamic vinegar, (plus more as needed)

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How this works

Green Gazpacho with Tomato Salsa

Ajo blanco, also known as white gazpacho, is a chilled summer soup originally from Andalusia.

Course: Dinner

Keyword: cold soup, gazpacho, soup

Servings:

Author: Ali Stafford

Ingredients

For the Gazpacho:

1 English cucumber (about 12 ounces), thinly sliced
1/2 pound seedless green grapes, halved
1 garlic clove, minced
1 teaspoon kosher salt, plus more as needed
1/4 cup white balsamic vinegar
2 slices of peasant bread or soft sandwich bread, cut 1/2-inch thick and torn into pieces
1/4 cup almonds
1/4 cup fresh dill leaves
2 tablespoons extra-virgin olive oil
1/3 to 1/2 cup plain whole milk yogurt
Freshly cracked black pepper, to taste

For the tomato salsa:

1 1/4 cups cherry tomatoes, quartered
1/2 cup finely diced red onion
1 jalapeño, finely minced (about 1 tablespoon) (see note)
Pinch of kosher salt
2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar, plus more as needed

Instructions

Make the gazpacho: In a large bowl, combine
the cucumber, grapes and garlic. Add 1 teaspoon
of salt and the vinegar, toss to coat, and set aside to
marinate for 20 minutes.
Meanwhile, in a small bowl, pour ¹⁄³ cup water over the bread. Let it sit until it softens, about 10 minutes.
In a small skillet over medium heat, toast the almonds, tossing frequently, until fragrant and starting to color, about 5 minutes. Immediately transfer to a plate to cool, about 5 minutes.
Add the almonds to a food processor and pulse
until finely minced. Add the cucumber mixture,
soaked bread and liquid, dill, oil, yogurt and a
grinding of black pepper to the processor bowl.
Purée until smooth. Season to taste with salt and
pepper. Chill until ready to serve.
Make the tomato salsa: In a medium bowl,
combine the tomatoes, onion, jalapeño, salt, oil and
vinegar. Taste and adjust seasoning as needed with
more salt and/or vinegar.
To serve, ladle the soup into bowls. Spoon a tablespoon of the salsa over each bowl of soup just before serving, passing more on the side.

Notes

Note: Seed the jalapeños before mincing them if you are sensitive to heat.

Alexandra (you can call her Ali) Stafford is best known for her popular food blog, Alexandra's Kitchen. You may also be familiar with her cookbook Bread Toast Crumbs or her Instagram feed @AlexandraCooks featuring mostly simple, always seasonal, delicious dishes.

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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