Green Gazpacho Soup

• servings: 4 servings
• active time: 45 minutes
• total time: 45 minutes

Ingredients

1 English cucumber (about 12 ounces), thinly sliced

½ pound seedless green grapes, halved

1 garlic clove, minced

1 teaspoon kosher salt, plus more as needed

¼ cup white balsamic vinegar

2 slices bread, torn into pieces

¼ cup almonds

¼ cup fresh dill

2 tablespoons extra-virgin olive oil

1/3 to ½ cup yogurt

Freshly cracked black pepper to taste

1¼ cups cherry tomatoes, quartered

½ cup finely diced red onion

1 jalapeño, finely minced (about 1 tablespoon), seeded if sensitive to heat

Pinch of kosher salt

2 tablespoons extra-virgin olive oil

1 tablespoon white balsamic vinegar, plus more as needed

Directions

Make the gazpacho: In a large bowl, combine the cucumber, grapes, and garlic. Add 1 teaspoon of salt and the vinegar, toss to coat, and set aside to marinate for 20 minutes.

Meanwhile, in a small bowl, pour ⅓ cup water over the bread. Let it sit until it softens, about 10 minutes.

In a small skillet over medium heat, toast the almonds, tossing frequently, until fragrant and starting to color, about 5 minutes. Immediately transfer to a plate to cool, about 5 minutes.

Add the almonds to a food processor and pulse until finely minced. Add the cucumber mixture, soaked bread, dill, oil, yogurt, and a grinding of black pepper to the processor bowl. Purée until smooth. Season to taste with salt and pepper. Chill until ready to serve.

Make the salsa: In a medium bowl, combine the tomatoes, onion, jalapeño, salt, oil, and vinegar. Taste and adjust seasoning as needed.

To serve, ladle the soup into bowls. Spoon a tablespoon of the salsa on each bowl of soup just before serving, passing more on the side.