Cookin' Time With H-E-B: White gazpacho with grapes and almonds

HOUSTONYields

4 large or 8 small servings

Ingredients

  • 2 English cucumber peeled, seeded and chopped
  • 3 slices white bread, crust removed
  • 1/2 cup warm water
  • 3 garlic cloves
  • 6 Scallions (green onion), whites only- divided use, sliced thin
  • 1/4 cup white wine vinegar
  • 1 tsp. lemon juice
  • 1/2 cup slivered almonds, toasted, divided use
  • salt as needed
  • 3 Tbsp. Central Market Spanish olive oil
  • 1/2 cup white grapes, halved

Instructions

  • Set aside 1 cup of the cucumber for garnish.
  • Soak the bread in the water until soft.
  • In a food processor or blender, combine the bread, remaining cucumber, garlic, half of the scallions, vinegar, lemon juice, ¼ cup of almonds, salt, and olive oil and process until the cucumber and almonds are completed incorporated.
  • Add water if needed for consistency.
  • Taste and add salt, vinegar, and lemon as needed.
  • To serve, top each portion of gazpacho with the remaining cucumber, scallions, grapes, and almonds.