Cucumber and Green Grape Gazpacho

This healthy and delicious cucumber gazpacho recipe is from Camila Alves' favorite restaurant, Clark's in Austin, Texas. Camila likes to feed her family with this dish in the summertime because it is refreshing, seasonal, and fresh. Plus, since everything is being thrown into a blender, it only takes minutes to make!

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2 1/2 lbs Cucumbers (peeled, seeded, and chopped)
1/2 lb Green grapes
1/4 lb Jalapeno (seeded and chopped)
2 cloves Garlic (minced)
1/4 lb Spring onions (chopped)
1 oz Canola oil
1 tbsp Fresh dill (minced)
Salt (to taste)
Lime (to taste)

For soup base, combine all ingredients except oil in blender and blend until rustic (not smooth, but no chunks).

Add ice into a bowl. Put another bowl on top of the ice and pour the mixture into that bowl. Whisk in the oil slowly until well combined.

Chill for at least two hours until ready to serve.

Note: You can serve this dish with homemade croutons by simply tossing small squares of bread with olive oil, salt, and pepper, and baking in the oven until golden brown.