This refreshing cold summer soup
from The New Basics Cookbook serves 6
Ingredients
1 cup green grapes
1 avocado — peeled and pitted
3/4 cup cucumber — peeled and chopped
1/2 cup green bell pepper — coarsely chopped
1 avocado — peeled and pitted
3/4 cup cucumber — peeled and chopped
1/2 cup green bell pepper — coarsely chopped
1/2 cup celery — chopped
1/2 cup green onion — chopped
1 1/2 cups white grape juice
1 tablespoon fresh lime juice
2 tablespoon fresh mint — chopped
salt and white pepper
6 sprigs fresh mint
1/2 cup green onion — chopped
1 1/2 cups white grape juice
1 tablespoon fresh lime juice
2 tablespoon fresh mint — chopped
salt and white pepper
6 sprigs fresh mint
Instructions
1. Purée the fruit and vegetables in small batches in a food processor, adding white grape juice as necessary to keep the blade from clogging. Do not purée completely; the gazpacho should be chunky.
2. Transfer the mixture to a bowl, and add the remaining grape juice, lime juice, chopped mint, and salt and white pepper. Cover and chill at least 4 hours.
3. To serve, ladle the soup into chilled bowls or mugs and garnish with mint sprigs.
2. Transfer the mixture to a bowl, and add the remaining grape juice, lime juice, chopped mint, and salt and white pepper. Cover and chill at least 4 hours.
3. To serve, ladle the soup into chilled bowls or mugs and garnish with mint sprigs.