The Texas heat has been creeping higher and higher. The humidity has been no joke either. Sometimes when I come in from working out in the gardens spreading mulch and weeding, I admit, sometimes it’s too hot to cook an extravagant meal over the stovetop. This gazpacho is delicious, refreshing, and easy!
I stumbled across green gazpacho at a local juice bar. It was most refreshing on a hundred and three-degree day. While it was like a glorified smoothie and slightly on the sweet side, I went home to try and replicate a slightly more savory version. Perfect for a summer day!
- 1 pound grapes (removed from stem)
- 1 English cucumber, peeled and chopped
- 2 small Avocados, chopped
- 1 tablespoon of mint, minced
- 1/2 tablespoon of basil, minced
- 1/2 tablespoon of cilantro, minced
- 1 tablespoon of Chardonnay
- Salt pepper to taste
- Combine all ingredients in a blender and blend until smooth
- Chill before serving
- Garnish with olive oil and cracked pepper
If you like a little more bite you can add jalapeño or a dash of cider vinegar, lemon, or lime.