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Green Gazpacho

Featuring: A Pretty Good Farm Gourmet Salad Mix

4 cups A Pretty Good Farm Gourmet Salad Mix, divided

1 English cucumber, peeled and cut into 1 inch chunks 

2 cups green grapes, divided

1 shallot, halved and peeled 

1 garlic scape, blanched

3, 1-inch slices of day old baguette 

1/4 cup sliced blanched almonds, plus more for garnish

1/4 cup 1%MF plain yougurt 

2 tbsp red wine vinegar 

4 tbsp olive oil, divided 

1 cup cold water, or more as needed

  • Combine 3 cups of the salad mix, cucumber, 1 1/2 cups of the grapes, shallot, garlic scape, bread, almonds, yogurt, vinegar and water in a food processor. Blend until completely smooth, adding more water if the mixture is too thick. While the motor is still running, drizzle in 2 tbsp of the olive oil. Season to taste with salt and pepper. Chill mixture in the fridge for 2 hours. 

  • When ready to serve, cut remaining grapes in half lengthwise. Toss grape halves with remaining lettuce and 1 tbsp of olive oil, season to taste with salt and pepper. Divide gazpacho among 4 serving bowls and top with dressed grapes and lettuce, sliced almonds and a drizzle of the remaining olive oil. Serve immediately. 

Serves 4

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