Looking for something easy to make on these last, hot days of summer? How about this simple, quick blender soup? I love this tomato-free version of the beloved Spanish gazpacho soup and I am pretty sure you will, too!

So refreshing!

grapes are important for gazpacho

seedless green grapes are  a refreshing and crucial ingredient for this soup

Spanish Gazpacho

Some folks call this white gazpacho; I call it Spanish Gazpacho because of the sherry vinegar, which should be the best you can find. Whatever your preferred moniker, please give it a try; you’ll love it! Like most gazpachos, there is no cooking, no tending, no fussing. Mix everything together in a blender, season with salt and pepper, and go for it. Everyone is wowed by the unexpected flavors and refreshing coolness.

Serves 4 to 6

1 cup seedless green grapes

1/2 cup sour cream

1/3 cup sliced blanched almonds

3 slices white bread, crusts removed and cubed

2 cucumbers, peeled and diced

1 shallot, sliced

11/2 cups cold water

1/3 cup extra-virgin olive oil

2 tablespoons sherry vinegar

2 teaspoons salt

Freshly ground black pepper

In a large mixing bowl, combine all the ingredients and stir gently to mix. Blend in batches until very smooth. Season with salt and pepper if necessary.

Process the soup in a blender in batches. Taste and adjust the seasoning with salt and pepper.

Gazpacho Soup by Debra Ponzek

sour cream smoothes the soup and gives it body

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