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Green Grape Gazpacho
February 23, 2012
1 Min Read
Photo and recipe: California Table Grape Commission
YIELD: 40 servings2 2/3 cups washed and torn romaine lettuce
1 ¾ cups peeled and chopped cucumber
1 cup sliced celery
1 cup green seedless grapes
1 cup vegetable broth
¾ sliced green onions
1/3 cup chopped green bell pepper
1/3 cup chopped day-old bread (crusts removed)
¼ cup sherry vinegar or red wine vinegar
2 Tbsps. extra virgin olive oil
1 tsp. chopped garlic
½ tsp. salt
¼ tsp. white pepper
¼ cup finely diced sweet red pepper (for garnish)
optional: 40 small, toasted crostini
1. Combine all ingredients except sweet red pepper in large container. Blend in 2 or 3 batches in a blender or food processor until very smooth. Let chill for 1 to 2 hours.
2. Ladle into individual shot glasses and sprinkle each glass with two or three small dices of sweet red pepper. Optional: just before serving, place one crostini in each glass.
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