Grape Gazpacho

• 1 pint seedless red grapes
• 1/2 medium cucumber, peeled, seeded, coarsely chopped (about 1 cup)
• 1 small tomato, seeded and coarsely chopped
• 4 medium shallots, halved
• 1 garlic clove, coarsely chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon sherry vinegar
• 1 tablespoon extra-virgin olive oil
• Fluff of a 1-inch piece of Italian bread or baguette
• 2 tablespoons parsley
• Garnish: thinly sliced cucumber, small diced tomato (optional)

1. In a blender or food processor, puree the grapes, cucumber, tomato, shallots, garlic, and vinegars until smooth.
2. Strain through a fine mesh strainer (or pass through a food mill) into a bowl. Press the mixture in the strainer until all liquid is released. Return the liquid in the bowl to the blender or processor. Add the olive oil, bread, and parsley. Process again until parsley is finely chopped and ingredients are well blended. Season with salt and pepper.
3. Divide soup into 2 bowls and garnish with cucumber slices and tomatoes. Serve at room temperature or cold.

red grapes, cucumber, tomato, shallots, garlic, red wine vinegar, sherry vinegar, extravirgin olive oil, italian bread, parsley, cucumber

Taken from food52.com/recipes/19330-grape-gazpacho (may not work)