Cucumber Gazpacho Recipe


  • 4 cucumbers—peeled, seeded and chopped
  • 1 ½ cups seedless green grapes (9 ounces)
  • 1 small garlic clove
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons distilled white vinegar
  • 1 cup of water
  • Salt
  • + 1 more ingredients
    • Cooked shrimp and chopped roasted almonds, for garnish

In a blender, combine the cucumbers, grapes, garlic, olive oil, vinegar and 1 cup of water; puree until smooth. Season with salt. Serve chilled, garnished with shrimp and almonds.

View full recipe at SpringPad


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