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Green Grape & Kiwi Gazpacho

Let’s beat the heat! Served icy cold, this soup is fruity and refreshing. It’s the perfect prelude to a main dish salad. It is quick and easy to prepare, and very good for you, too! Delicious? You be the judge; make some today!

The Dining Diva's Green Grape & Kiwi Gazpacho

Serves 8-10
  • 1 cup chicken broth
  • 1 cup Panko crumbs
  • 1 cup finely ground blanched almonds
  • 1 clove garlic, minced (optional)
  • 2 cups halved seedless green grapes
  • 1 medium English cucumber, peeled, seeded, and chopped
  • 2 kiwi, peeled and chopped
  • 1 tbsp balsamic vinegar
  • 1 cup plain Greek yogurt
  • Salt and pepper to taste
  • Minced fresh chives to garnish
Heat chicken broth to boiling and pour over Panko crumbs to soften. Let cool to room temperature.

Combine the cooled Panko crumbs and any liquid from the chicken broth, ground almonds, garlic, grapes, cucumber, kiwi, and vinegar in the bowl of a food processor. Pulse, to chop all ingredients uniformly. Then process to smoothly puree.

Transfer the mixture to a bowl and whisk in the yogurt. If mixture is too thick, add more chicken broth.

Taste and adjust seasonings. Chill thoroughly. Serve garnished with chives.