Almond-Base | Dairy-Free | Dinner | Gazpacho | Gluten-Free | Lunch | Recipe | Snack | Soup | Sugar-Free | Vegan | Vegetarian | 

Refreshing, cool, and light are a few of the words that come to mind after the first bite of this gazpacho! Green grapes, cucumber, and dill pack this soup with flavor, and JOI  makes it addictively creamy. Gazpacho is an amazing dinner to wrap up your summer with as you get all those bright and mellow flavors in every cool, refreshing bite! 

Photo courtesy of White Kitchen Red Wine

Since the flavors of grape, cucumber, and dill are delicate, we’ve paired it with the JOI Almond base as to not overpower them. The creamy almond really brings to life the other flavors in the soup and we top it all off with zingy sherry vinegar. 

Photo courtesy of White Kitchen Red Wine

In addition to the gorgeous and complex layering of flavors, serving this soup at your next family gathering will be a show stopper! Top it with extra grapes, dill, and crushed marcona almonds for the ultimate presentation. It comes together very easily with no cook time, so no need to turn on that stove in the summer heat. 


Photo courtesy of White Kitchen Red Wine

Green Grape Gazpacho For All That Summer Heat

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Servings

4

Prep Time

5 minutes

Cook Time

5 minutes

Refreshing, cool and light are a few of the words that come to mind after the first taste of this gazpacho! Green grapes, cucumber and dill pack this soup with flavor, and JOI makes it addictively creamy. Gazpacho is an amazing dinner to wrap up your summer with as you get all those bright and mellow flavors in every cool, refreshing bite!

Author

JOI Team

Ingredients

• 2 cups peeled cucumber

• 2 cups seedless green grapes (we like to use cotton candy grapes if you can find them)

• ¾ cup JOI almond or cashew concentrate

• 1 small garlic clove
• 1/2 shallot
• 1 tablespoon fresh dill
• 1 cup cold vegetable stock
• 2 tablespoons sherry vinegar
• Salt and pepper to taste

• 1/2 cup extra virgin olive oil (optional)

OPTIONAL GARNISH

• 1/4 cup green grapes (halved)
• 2 tablespoons crushed salted marcona almonds
• 1 tablespoon fresh dill

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Directions

1. Add cucumbers, grapes, JOI, garlic, shallot, dill and stock in blender and puree on high until smooth.

2. Optional, if using: with the blender running, drizzle in the olive oil in a thin stream until the mixture emulsifies.

3. Add the sherry vinegar and puree on high for  1 more minute. Season to taste with salt and pepper. Blend until combined and taste to adjust seasoning if necessary.

4. Serve at room temperature or refrigerate until cold. Garnish the plated soup with sliced grapes, crushed almonds and/or dill if desired.