Green Gazpacho

Ingredients

• 3 ounces country bread – stale, crusts removed, cut into chunks
• 1.5 cups ice water – divided
• 1 clove garlic – chopped
• 1.25 pounds cucumber – peeled, chopped
• 8 ounces green bell pepper – seeded, chopped
• 6 ounces green seedless grapes – stemmed
• 0.5 cups fresh parsley leaves – packed
• 0.25 cups fresh mint leaves
• 2 tbsp sherry vinegar
• 1.25 tsp kosher salt
• 0.25 tsp black pepper – finely ground
• 0.5 cups extra-virgin olive oil
• 0.5 cups cucumber – finely diced (for serving)
• 0.25 cups green seedless grapes – thinly sliced (for serving)
• 2 tsp extra-virgin olive oil – for serving

Instructions

1. Place the bread chunks in a medium bowl and pour 0.5 cup of the ice water over them. Soak until fully saturated, about 5 minutes.
2. Gently squeeze the bread to remove excess water and transfer the softened bread to a blender.
3. Add the chopped garlic, peeled and chopped cucumber, chopped green bell pepper, stemmed grapes, parsley leaves, mint leaves, sherry vinegar, kosher salt, and black pepper to the blender.
4. Blend on high until the mixture begins to smooth out, 45–60 seconds, adding the remaining 1 cup ice water gradually to help it catch and become fully smooth.
5. With the blender running on medium-high, slowly drizzle in 0.5 cup extra-virgin olive oil until the soup turns paler and emulsified, 45–60 seconds. Blend until velvety and very smooth, 1–2 minutes total.
6. Taste and adjust seasoning with more salt or vinegar if needed. Transfer to a covered container and chill until very cold, at least 1 hour.
7. Stir the gazpacho, then ladle into chilled bowls. Garnish with the finely diced cucumber and sliced grapes, and finish with a light drizzle of the 2 tsp olive oil. Serve cold.