Spring Gazpacho

When the temperature is rising and all you want something cooling and bright, reach for this gazpacho. Cucumber, serrano, scallion, and green grapes meld into a gorgeous pastel green hue, with pickled onions and grapefruit vinegar bringing a pop of acidity. High-quality olive oil emulsifies the flavors of spring into one smooth bite. With a swirl of crème fraîche, it’s a the perfect meal for those first warm May evenings.

Featuring

Vermont Creamery Creme Fraiche

prep time
85minutes
Serves
4people

preparation & ingredients

1 cup cubed or torn bread

1/2 lb. cucumber

1 jar Olympia Provisions Pickled Walla Walla Sweet Onions, drained

2 scallions, tops and bottoms

1 garlic clove

1 serrano pepper

1/2 cup Murray’s Arbequina EVOO

5 dashes green hot sauce

1/2 cup Murray’s Pink Grapefruit Vinegar

1 cup green grapes

1 Tbsp. kosher salt

1/2 tsp. black pepper

1 cup Murray’s Marcona Almonds

3 sprigs of cilantro

4 Tbsp. crème fraîche

Cut all vegetables into a rough large dice and add to a large mixing bowl.

Blend ingredients in a blender until smooth and put in fridge to chill. Once chilled, mix before serving.

Add the liquids to the mixing bowl and season with salt and pepper.

Add remaining ingredients, mix, and allow to marinate for 30 minutes before mixing again and marinating for another 30 minutes. If you have time, leave to marinate overnight in the fridge. If not, one hour is fine.

Garnish with a few cilantro leaves, a swirl of creme fraiche and enjoy the refreshing zing of green gazpacho!