Rating: 3.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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.


Credit: Greg DuPree

Recipe Summary

20 mins
1 hr
Serves 6


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

Nutrition Facts

431 calories; fat 21.2g; saturated fat 2.9g; carbohydrates 55.4g; sugars 19g; protein 7.2g; sodium 754.2mg; fiber 2.4g.