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Green Gazpacho with grapes and almonds

July 8, 2019 by zenbelly 3 Comments

When I was writing Paleo Soups & Stews, I got pretty sick of soup-  even though I love soup enough to write a cookbook about it! The Cold Soups section was particularly challenging; I’m not a huge fan of cold soup, and neither is Simon. The exception is when it’s HOT out. (which is almost never is here in San Francisco)  The other exception is this Green Gazpacho, which I’ve made countless times for events- It’s always a huge hit! 

green gazpacho

The instructions for this Green Gazpacho couldn’t be simpler – roughly chop the ingredients, and place them all in the blender. If you wish, you can set aside some grapes and mint leaves to garnish the soup with. 

If you’re serving this one at a party, pour it into shot glasses for people to sip. It’s a great addition to your small bites menu! 

If you’re following the AIP protocol or are serving some AIP guests, just omit the almonds, or leave on the side for people to add themselves, if they wish. 

Looking for more simple summer recipes? I’m all about them:

  • Stone Fruit & Burrata Caprese
  • Basil-Lime Vinaigrette
  • The Best Hanger Steak
  • Summer Strawberry Salad

For more about Paleo Soups & Stews – my ode to soup, including the breads that go with them, go here. 

green gazpacho

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green gazpacho

Green Gazpacho with Grapes & Almonds

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  • Author: Simone Miller
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Appetizer, Soup
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Ingredients

  • 2 English cucumbers ((about 1.5 pounds), halved lengthwise and roughly chopped)
  • 1.5 pounds green grapes, (plus more for garnish if desired)
  • 1 avocado, (peeled, pitted, and quartered)
  • 1 small shallot, (chopped)
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil, (plus more for garnish)
  • 1/4 cup white wine vinegar
  • 1 teaspoon salt
  • handful of mint leaves, (plus more for garnish if desired)
  • 1/4 cup salted roasted almonds, (finely chopped)


Instructions

  1. Place all of the ingredients, except the almonds, in a blender and blend until smooth.
  2. Refrigerate for at least 2 hours, or until very cold.
  3. Serve the chilled soup topped with sliced grapes, almonds, mint leaves, and a drizzle of olive oil.

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Filed Under: Appetizers, soup, summer Tagged With: green gazpacho, paleo gazpacho, paleo green gazpacho

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Comments

  1. Carol says

    July 9, 2019 at 10:22 am

    Got any suggestions for folks who don’t like avocados? Sacrelige, but true.

    Reply
    • zenbelly says

      July 10, 2019 at 12:46 pm

      I don’t think the avocado flavor even comes through, it’s just to give some thickness and body to the gazpacho. But you could also just leave it out, and it will still be great!

      Reply
  2. Vincent says

    March 8, 2021 at 5:07 am

    nice. Thanks

    Reply

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About Me (Hi! I’m Simone)

Hello, and Welcome! I'm so glad you're here. Why? Because my most favorite thing is to help home cooks feel like pros in their kitchens. A little about me... I've been cooking professionally for a long time - around 25 years - and ...

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