The secret ingredient in this delicious green gazpacho? Ciabatta bread! It gives body to the liquid and thickens the cucumber, melon, and grape juices. Serve as a light summer dinner or as the appetizer for a dinner party. If you’re making the soup ahead, make sure to taste the seasoning before serving, since chilling can change the saltiness of cold food. Pair with a crisp white wine or rosé, and some good tunes on the stereo, because, summer.
Should be a FIVE but the site was glitching and wouldn't let me! Most delicious delicious soup ever and so easy to makeAnd so nutritious!! My whole family loved it! I'll be making it again and again each summer!
Read MoreThis site won't let me put lower than 3 stars! Terribly written recipe. No size listed for the ciabatta, which come in all different sizes. Way too much oil. Most gazpacho recipes have half as much oil. Recipe calls for "1 bunch of scallion" Not way - this would be raw onion soup if you added a whole bunch. This takes way more than 20 minutes with all the chopping for both the soup and the relish along with blending in multiple batches. The end result was very bland. I added chopped fresh jalapeno which greatly improved the result.
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