Green Grape Gazpacho For All That Summer Heat

Aug 23, 2020| By JOI team


Aug 23, 2020| By JOI team

Green Grape Gazpacho For All That Summer Heat

Almond-Base | Dairy-Free | Dinner | 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 Almond base 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! 

Chilled Green Grape Gazpacho for Summer | Made with JOI | Vegan Recipe
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. 

Chilled Green Grape Gazpacho for Summer | Made with JOI | Vegan Recipe
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. 

Chilled Green Grape Gazpacho for Summer | Made with JOI | Vegan RecipePhoto courtesy of White Kitchen Red Wine


Serves 4
2 cups peeled cucumber
2 cups seedless green grapes (we like to use cotton candy grapes if you can find them)
3/4 cup of JOI Almond Base
1 small garlic clove
1/2 shallot 
1 tablespoon fresh dill
1 cup cold vegetable stock
1/2 cup extra virgin olive oil
2 tablespoons sherry vinegar
Salt and pepper to taste

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


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

2. 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. 


Chilled Green Grape Gazpacho for Summer | Made with JOI | Vegan Recipe

 [[ recipeID=recipe-9kkfr75dy, title=Green Grape Gazpacho For All That Summer Heat ]]

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