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.
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
½ cup finely chopped English cucumber
½ cup finely chopped honeydew melon
½ cup finely chopped seedless green grapes
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
¼ teaspoon kosher salt
Sat fat 2.88g
How to Make It
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.
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