Green Grape Gazpacho
Recipe courtesy of California Table Grape Commission.
2 2/3 cups washed and torn romaine lettuce
1 3/4 cups cucumber, peeled and chopped
1 cup celery, sliced
1 cup California green seedless grapes
1 cup vegetable broth
3/4 cup sliced green onions
1/3 cup green peppers, chopped
1/3 cup day-old bread (crusts removed)
1/4 cup sherry vinegar or red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon chopped garlic
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup diced tomatoes, for garnish
- Combine all ingredients except tomatoes in a large container. Blend in 2 or 3 batches in a blender or food processor until very smooth. Let chill for 1 to 2 hours.
- To Serve: Ladle chilled gazpacho into bowls and sprinkle with diced tomatoes.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 143; Total Fat: 8g; Cholesterol: 0mg; Total Carbs: 17g; Fiber: 3g; Protein: 3g; Sodium: 600mg.
Recipe and photograph courtesy of California Table Grape Commission.