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
Heat chicken broth to boiling and pour over Panko crumbs to soften. Let cool to room temperature.
- 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
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.