Grape Gazpacho
Alton Brown
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Yield: 4 servings
1 small cucumber, seeded and chopped (approximately 1 cup)
1 Granny Smith apple, peeled,
cored, and chopped (approximately 1 cup)
1 cup chopped tomatillos (approximately 3 medium tomatillos)
1 pound seedless green grapes (approximately 3 cups)
1 cup chopped walnuts, toasted
1 cup plain yogurt
1 cup white grape juice
1 teaspoon rice wine vinegar
6 large mint leaves
Kosher salt
Place half of the cucumbers, apples,
and tomatillos into the bowl of
a food processor.
Add all of the grapes, walnuts, yogurt,
grape juice, vinegar, and mint.
Pulse 9 to 10 times.
Combine with the remaining half of
the cucumber, apple, and tomatillo.
Season with salt, to taste.
Chill for 2 hours in the refrigerator
before serving.
Serve as an appetizer or soup course.
Recipe courtesy Alton Brown, 2004
Show: Good Eats
Episode: Soups On
from www.foodnetwork.com
Julie Morales
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