Food Recipes Green Gazpacho With Grapes, Honeydew, and Cucumber 3.6 (7) 2 Reviews The secret ingredient? Ciabatta bread! It gives body to the liquid and thickens the cucumber, melon, and grape juices. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines Updated on May 14, 2018 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 1 hrs Yield: 6 serves Jump to Nutrition Facts Serve this delicious green gazpacho as a light summer meal or appetizer for a dinner party. If making the soup ahead, taste the seasoning before serving, because chilling can change the saltiness of cold food. Top with a grape, honeydew, and cucumber relish and then pair with a crisp white wine or rosé, and some good tunes on the stereo, because, summer. Ingredients Gazpacho 1 loaf ciabatta bread ½ cup olive oil 3 tablespoons fresh lime juice (from 2 limes) 3 tablespoons white wine vinegar 1 English cucumber, coarsely chopped ½ medium honeydew melon, chopped (about 3 cups) 2 cups seedless green grapes 1 bunch scallions, coarsely chopped 1 teaspoon kosher salt Freshly ground black pepper, for serving Relish ½ cup finely chopped English cucumber ½ cup finely chopped honeydew melon ½ cup finely chopped green grapes 1 tablespoon olive oil 1 tablespoon white wine vinegar 1 tablespoon chopped fresh dill 1 tablespoon chopped chives ¼ teaspoon kosher salt Directions Make the gazpacho: Slice ciabatta in half crosswise, and then slice half the loaf into 6 slices, toast, and set aside. Cut the remaining half into 1-inch cubes and toss with 1 cup water, oil, lime juice, and vinegar in a medium bowl. Let stand until bread is soggy, about 10 minutes. Place cucumber, melon, grapes, scallions, salt, and soaked bread in a blender and process until smooth. Cover and refrigerate. Make the relish: Mix all relish ingredients in a small bowl. Serve: Top gazpacho with relish and several grinds of pepper and then serve with toasted bread. Print Nutrition Facts (per serving) 431 Calories 21g Fat 55g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 431 % Daily Value * Total Fat 21g 27% Saturated Fat 3g 15% Sodium 754mg 33% Total Carbohydrate 55g 20% Total Sugars 19g Protein 7g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.