This vibrant chilled soup is as nourishing as it is refreshing—perfect for hot summer days. Packed with hydrating ingredients like grapes and cucumbers, plus healthy fats from almonds and olive oil, this no-cook gazpacho delivers a cooling dose of vitamins and antioxidants in every spoonful. Inspired by the traditional Spanish ajo blanco, this vibrant chilled soup skips the tomatoes and bread for a lighter, gluten-free twist. Juicy grapes, crisp cucumbers, blanched almonds and garlic are blended into a smooth, refreshing base, while fresh cilantro, lime juice, and a splash of sherry vinegar brighten the flavors. It comes together easily in a powerful blender—just chill for an hour and serve cold with a drizzle of olive oil. Nutritious, satisfying and full of flavor, it’s summer in a bowl.
Ingredients
- 2 pounds seedless green grapes stemmed
- 1/2 cup slivered or sliced blanched almonds
- 2 large garlic cloves
- 1/4 cup fresh cilantro leaves
- 3 tablespoons good quality sherry vinegar
- 2 tablespoons freshly squeezed lime juice
- 1 1/4 teaspoons Kosher salt
- 2 large cucumbers peeled and sliced
- 3 tablespoons extra-virgin olive oil plus more for garnish
Instructions
- In a food processor or blender, working in batches, combine the grapes, almonds, garlic, cilantro leaves, vinegar, lime juice and salt and pulse until the almonds and garlic are chopped, but not too finely. Add the cucumbers and pulse again until they're blended. Don’t over mix the soup as you want it to have some texture. Using a spatula or wooden spoon, stir in the olive oil.
- Refrigerate the soup for at least 1 hour to chill and allow the flavors to meld. Taste the soup and add salt as needed. Ladle the soup into bowls and drizzle each with a splash of olive oil before serving. You can add more lime juice as well. The soup will keep in an airtight container in the refrigerator for up to 3 days.
