In honor of my 100th post (!), I present to you a very easy, very healthy recipe that takes, honestly, about 100 seconds to make once you have all of the ingredients ready.
This Green Grape Gazpacho is a Cooking Club favorite (Hostess: SLSC; Theme: A Light Spring Menu; Date: 04.23.06), and over 8 years later, we are still enjoying it – especially JBM, who recently declared this to be her favorite Cooking Club recipe of all time. And after 9 years of cooking club, that is saying something!
Romaine Lettuce. Cucumber. Grapes. Celery. Green Onions. Sounds like crazy ingredients for soup, right? Just try a batch – I have a feeling you will love it.
The beauty of gazpacho is that there is no cooking involved; the further beauty of this recipe is the absolute infusion of healthy, bright ingredients and the unique taste that the ingredients like the grapes and cucumber provide.
Serve this soup at the beginning of a summer meal, or keep a batch in your work fridge for the week. We are starting a friendly competition at work next week, to encourage each other to get to the gym and be more active, and I think this may be a perfect filling but light afternoon snack to have around just in case I manage to burn some extra calories during the day. Ha, wish me luck.
- 1 head romaine lettuce, core removed, leaves chopped roughly
- 1 medium cucumber, peeled, sliced in half long-ways, seeded, and roughly chopped
- 2 stalks celery, roughly chopped
- 1 c green seedless grapes
- ¾ c vegetable broth
- 4 green onions, trimmed of both ends and roughly chopped
- ⅓ c white bread, no crusts, ripped into chunks {I use a rustic country loaf}
- 1 T red wine vinegar
- kosher salt and freshly-ground white pepper, to taste
- Combine all the ingredients in a food processor and puree until smooth.
- Yes, that's it.
- You may need to process the lettuce and cucumber first to make room in the processor bowl for the other ingredients.
Adapted from: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=63901
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