Green Grape Gazpacho

Ingredients

  • 2 2/3 Cups romaine lettuce, washed and torn
  • 1 3/4 Cup cucumber, peeled and chopped
  • 1 Cup celery, sliced
  • 1 Cup California green seedless grapes
  • 1 Cup vegetable broth
  • 3/4 Cups green onions, sliced
  • 1/3 Cup green bell pepper, chopped
  • 1/3 Cup day-old bread (crusts removed), chopped
  • 1/4 Cup sherry vinegar or red wine vinegar
  • 2 Tablespoons extra virgin olive oil
  • 1/2 Teaspoon garlic, chopped
  • 1 Teaspoon salt
  • 1/4 Teaspoon white pepper
  • 1/4 Cup tomato, diced (garnish)

Nutritional Facts

Servings4

Calories Per Serving127

Folate equivalent (total)74µg19%


Preparation

Step 1

Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.

Step 2

Working in batches, purée bread and vegetable mixture in a blender until very smooth transfer to a large bowl and season gazpacho with salt.

Step 3

Whisk remaining ½ cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream season with salt.

Step 4

Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d’Espelette.

Step 5

DO AHEAD: Gazpacho can be made 1 day ahead cover and chill. Mix well before serving.

How would you rate Green Gazpacho?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Preparation

Step 1

Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.

Step 2

Working in batches, purée bread and vegetable mixture in a blender until very smooth transfer to a large bowl and season gazpacho with salt.

Step 3

Whisk remaining ½ cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream season with salt.

Step 4

Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d’Espelette.

Step 5

DO AHEAD: Gazpacho can be made 1 day ahead cover and chill. Mix well before serving.

How would you rate Green Gazpacho?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Preparation

Step 1

Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.

Step 2

Working in batches, purée bread and vegetable mixture in a blender until very smooth transfer to a large bowl and season gazpacho with salt.

Step 3

Whisk remaining ½ cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream season with salt.

Step 4

Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d’Espelette.

Step 5

DO AHEAD: Gazpacho can be made 1 day ahead cover and chill. Mix well before serving.

How would you rate Green Gazpacho?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Preparation

Step 1

Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.

Step 2

Working in batches, purée bread and vegetable mixture in a blender until very smooth transfer to a large bowl and season gazpacho with salt.

Step 3

Whisk remaining ½ cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream season with salt.

Step 4

Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d’Espelette.

Step 5

DO AHEAD: Gazpacho can be made 1 day ahead cover and chill. Mix well before serving.

How would you rate Green Gazpacho?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Preparation

Step 1

Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.

Step 2

Working in batches, purée bread and vegetable mixture in a blender until very smooth transfer to a large bowl and season gazpacho with salt.

Step 3

Whisk remaining ½ cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream season with salt.

Step 4

Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d’Espelette.

Step 5

DO AHEAD: Gazpacho can be made 1 day ahead cover and chill. Mix well before serving.

How would you rate Green Gazpacho?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Preparation

Step 1

Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.

Step 2

Working in batches, purée bread and vegetable mixture in a blender until very smooth transfer to a large bowl and season gazpacho with salt.

Step 3

Whisk remaining ½ cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream season with salt.

Step 4

Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d’Espelette.

Step 5

DO AHEAD: Gazpacho can be made 1 day ahead cover and chill. Mix well before serving.

How would you rate Green Gazpacho?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Preparation

Step 1

Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.

Step 2

Working in batches, purée bread and vegetable mixture in a blender until very smooth transfer to a large bowl and season gazpacho with salt.

Step 3

Whisk remaining ½ cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream season with salt.

Step 4

Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d’Espelette.

Step 5

DO AHEAD: Gazpacho can be made 1 day ahead cover and chill. Mix well before serving.

How would you rate Green Gazpacho?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Preparation

Step 1

Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.

Step 2

Working in batches, purée bread and vegetable mixture in a blender until very smooth transfer to a large bowl and season gazpacho with salt.

Step 3

Whisk remaining ½ cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream season with salt.

Step 4

Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d’Espelette.

Step 5

DO AHEAD: Gazpacho can be made 1 day ahead cover and chill. Mix well before serving.

How would you rate Green Gazpacho?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Preparation

Step 1

Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.

Step 2

Working in batches, purée bread and vegetable mixture in a blender until very smooth transfer to a large bowl and season gazpacho with salt.

Step 3

Whisk remaining ½ cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream season with salt.

Step 4

Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d’Espelette.

Step 5

DO AHEAD: Gazpacho can be made 1 day ahead cover and chill. Mix well before serving.

How would you rate Green Gazpacho?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Preparation

Step 1

Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.

Step 2

Working in batches, purée bread and vegetable mixture in a blender until very smooth transfer to a large bowl and season gazpacho with salt.

Step 3

Whisk remaining ½ cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream season with salt.

Step 4

Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d’Espelette.

Step 5

DO AHEAD: Gazpacho can be made 1 day ahead cover and chill. Mix well before serving.

How would you rate Green Gazpacho?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices