Green Grape & Garlic Scape Gazpacho

a creamy twist on the classic chilled soup

  • Author: Kayla Howey



Green Grape Gazpacho

  • 12 oz green grapes
  • 12 oz green & yellow heirloom tomatoes
  • 10 oz seedless cucumber
  • 5 oz avocado
  • 4 oz green apple
  • 2 oz garlic scapes
  • 2 oz anaheim peppers
  • 1 oz scallions
  • 8 oz greek yogurt
  • 2 oz lemon juice
  • 3 tbsp white wine vinegar
  • small handful of basil, torn
  • ½ cup olive oil
  • 46 tbsp water

Pickled Grapes, Apples & Peppers

  • ½ cup sugar
  • ½ cup white wine vinegar
  • 1 cup water
  • 2 oz green grapes, finely diced
  • 2 oz green apples, finely diced
  • 1 oz anaheim peppers, minced


  • 4 oz rustic bread, cubed (½ inch)
  • safflower oil


  • 3 oz greek yogurt
  • 1 ½ oz lemon juice
  • purple micro radish
  • cilantro flowers
  • black hawaiian salt


Green Grape Gazpacho

  1. Roughly chop all of the fruits and vegetables, and place in a large mixing bowl. Add the greek yogurt, lemon juice, white wine vinegar, and basil. Mix well until fully incorporated. Let the mixture chill for at least 30 minutes.
  2. Blend the soup in two batches, adding ½ cup of olive oil and 2-3 tablespoons of water to each batch. The gazpacho should be creamy, yet still slightly chunky from the fruits and vegetables. Season each batch to taste. Keep chilled until ready to serve.

Pickled Grapes, Apples & Peppers

  1. While the gazpacho mixture chills, combine the sugar, white wine vinegar, and water in a small saucepan over medium high heat. Bring the mixture to a simmer, allowing the sugar to dissolve. Put the grapes, apples, and peppers in a small mixing bowl and pour the liquid over top. Use a paper towel or piece of plastic wrap to submerge the ingredients into the liquid. Let sit for 30 minutes.


  1. In a large sauté pan, add a very generous amount of oil and heat over medium heat. When the oil is hot, add the bread. Continually stir the bread while it slowly toasts. It should be golden brown and crispy on all sides, yet soft on the inside. Use a slotted spoon to remove the bread from the pan and transfer it to a paper towel lined plate. Immediately season with salt.

To Serve

  1. Whisk together the yogurt and lemon juice until it is smooth. Ladle the gazpacho into bowls. Drizzle the lemon yogurt on top. Add a few croutons and a pinch of the pickles. Garnish with the micro radish, cilantro flowers, and black salt. Serve chilled.