Greg DuPree
Hands-On Time
20 Mins
Total Time
1 Hour
Serves 6

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.

How to Make It

Step 1

Make the gazpacho: Slice ciabatta in half crosswise; slice half of loaf into 6 slices, toast, and set aside. Cut 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.

Step 2

Make the relish: Mix all relish ingredients in a small bowl.

Step 3

Serve gazpacho topped with relish and several grinds of pepper. Serve with toasted bread.

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