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| Cucumber Gazpacho with White Grapes.....YUM! |
I love to swim. Regardless of being in water, you get a bit dehydrated as you burn a lot of energy. So before I go at it, I guzzle a glass of two of clear refreshing water. But when done the last couple of days I planned the time for gazpacho! This time, green. 5 minutes of peel, chop, and blend and I have a few glasses or bowls of a fantastic savory chilled soup. For those of you who think a clove of garlic is not much, I would start with half a clove, as the garlic carryies an extended flavor from the addition of the olive oil.
Cucumber Gazpacho
Puree 4 cups of peeled, seeded and chopped cucumber with
1 1/2 cups sliced green grapes, a handful of parsley leaves, 1 clove of
garlic, 1/3 cup olive oil, 1 tbl. white vinegar, 1/3 cup blanched slivered almonds and 1 to 1 1/2 cups water. Season with a touch of coarse sea salt. Blend adding a touch more water and reseason depending on the cucumbers.
Serve chilled with your favorite crisps.
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