Chilled Cucumber Grape Gazpacho with Tomato Salsa
A bright, herbaceous chilled soup that marries cucumber and white grapes into a smooth, creamy base anchored by toasted almonds and fresh dill. White balsamic vinegar provides subtle tang while yogurt adds richness. A fresh tomato-jalapeño salsa tops each bowl, creating textural contrast. Serve as a summer starter or light lunch when tomatoes are at their peak. This version balances sweetness of grapes with savory elements and a gentle heat kick, making it sophisticated enough for entertaining yet simple enough for weeknight cooking.
Ingredients
- 1 whole English cucumber, peeled and chopped
- ½ pound white seedless grapes
- 1 clove garlic, minced
- 1 teaspoon kosher salt, divided
- ¼ cup white balsamic vinegar, divided
- ⅓ cup water
- 2 slice bread, white or neutral
- ¼ cup almonds, raw
- ¼ cup fresh dill, chopped
- 2 tablespoon extra-virgin olive oil, divided
- ⅓ cup plain yogurt
- 1 ¼ cup cherry tomatoes, halved
- ½ cup red onion, finely diced
- 1 whole jalapeño pepper, seeded and minced
- freshly ground black pepper, to taste
Instructions
- 1
Combine cucumber, grapes, and garlic in a large bowl. Add salt and white balsamic vinegar, toss to coat, and set aside to marinate for 20 minutes.
- 2
Pour water over bread in a small bowl and let soften for about 10 minutes.
- 3
Toast almonds in a small skillet over medium heat, tossing frequently, until fragrant and starting to color, about 5 minutes. Transfer to a plate to cool for 5 minutes.
- 4
Pulse almonds in a food processor until finely minced. Add marinated cucumber mixture, soaked bread, dill, olive oil, yogurt, and black pepper. Puree until smooth.
- 5
Season with salt and black pepper to taste. Chill until ready to serve.
- 6
For the salsa, combine cherry tomatoes, red onion, jalapeño, salt, olive oil, and white balsamic vinegar in a medium bowl. Taste and adjust seasoning.
- 7
Ladle gazpacho into bowls and top each with a spoonful of salsa just before serving.
Tips
Toast almonds just until fragrant to avoid bitterness. They continue cooking slightly as they cool, so err toward lighter coloring.
Make the gazpacho ahead and chill for at least 2 hours. The flavors meld and deepen overnight, making it ideal for entertaining.
Keep the salsa separate until serving to maintain crunch and prevent the soup from becoming too diluted.
Good to Know
Gazpacho keeps refrigerated in an airtight container for up to 3 days. Store salsa separately for up to 2 days. Do not freeze gazpacho as the yogurt base breaks down.
Prepare gazpacho through the puree and chill step up to 1 day ahead. Make salsa up to 8 hours before serving. Assemble just before serving.
Ladle into chilled bowls and top with fresh salsa. Drizzle with additional olive oil and garnish with extra dill if desired. Serve immediately.
Common Mistakes
Over-puree the almonds to avoid a dense, paste-like soup base.
Add salsa too early to prevent the gazpacho from becoming watery and diluting flavors.
Skip the marinating step to allow flavors to properly develop and meld.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without bread?
Yes. Omit bread and increase almonds to 0.33 cup for body. The result will be slightly thinner but still creamy from the yogurt and almond puree.
What if I don't have white balsamic vinegar?
Use champagne vinegar or white wine vinegar in equal amounts. The flavor will be slightly sharper and less sweet, but still delicious.
How long can I keep this chilled before serving?
Up to 3 days refrigerated in a sealed container. The salsa keeps separately for 2 days. Stir before serving as ingredients may settle.