This cucumber and green grape gazpacho is one of my favorites: cucumber and green grape gazpacho, a variation of the chilled Spanish soup ajo blanco.

Cucumber and Green Grape Gazpacho + Bread Toast Crumbs The Trailer Part III: Crumbs. Skip to Recipe. A few months ago, I heard from a man named Ed, who emailed saying he was baking his way through Bread Toast Crumbs, noting: “This is great bread and wonderful toast; unfortunately, there are never any left- over crumbs.”And while I hope one day the “Crumbs” chapter of BTC becomes of use to Ed, nothing could make me happier than to hear this.

And anyway, I understand—from morning toast to afternoon sandwiches to evening dinner bread, we plow through loaves daily here, leaving nary a crumb behind. Sometimes I find myself baking bread soley for the purpose of making crumbs, because they’re so nice to have on hand. Dill Sauce Recipe here. With a stash of crumbs in the freezer, simple meals can materialize in no time.

Seasonal, easy and healthy recipes made from real food without processed ingredients. All recipes include Weight Watchers points, calorie counts and nutrition. For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day. We seem to have a problem loading this page. Please try refreshing (F5) your web browser or try again later. We aplogize for this inconvenience.

This is one of my favorites: cucumber and green grape gazpacho, a variation of the chilled Spanish soup ajo blanco. A few years ago, I posted a similar recipe here, but this one is simpler and tastier. It’s loaded with dill and heavy on the vinegar, which gives it a nice bite. Sweet green grapes balance this sharpness, and a clove of minced garlic gives it a surprising zing. With the help of a food processor, it comes together in a snap (see video below). If you, too, happen to be baking your way through Bread Toast Crumbs but have yet to explore the “Crumbs” chapter, I hope this post — and the trailer below! From halloumi and bread skewers to panzanella salad to crispy goat cheese rounds to tomato and bread soup to frittata with mustard croutons to broiled striped bass with capers, the uses for crumbs are vast.

Happy Crumbing, Everyone! Yield. Turtle Cheesecake. From Bread Toast Crumbs. Ajo blanco, also known as white gazpacho, is a chilled summer soup originally from Andalusia.

Arabs, who ruled the Iberian Peninsula for centuries, brought almonds to the region and are believed to have introduced this soup as well, which is typically made with almonds, bread, and garlic. Green grapes are a usual garnish, a sweet counterpoint to the bracing purée, but here they join the mix, along with cucumber and fresh dill, all of which tinge the soup a light green. Topped with a spicy tomato salsa, this striking soup is a nice addition to a summer lunch or dinner. Ingredients. For the Gazpacho: 1 English cucumber (about 1.

Freshly cracked black pepper to taste. For the Tomato Salsa 1¼ cups cherry tomatoes, quartered½ cup finely diced red onion.

Pinch of kosher salt. Instructions. Make the gazpacho: In a large bowl, combine the cucumber, grapes, and garlic.

Add 1 teaspoon of salt and the vinegar, toss to coat, and set aside to marinate for 2. Meanwhile, in a small bowl, pour ⅓ cup water over the bread. Let it sit until it softens, about 1. In a small skillet over medium heat, toast the almonds, tossing frequently, until fragrant and starting to color, about 5 minutes. Immediately transfer to a plate to cool, about 5 minutes. Add the almonds to a food processor and pulse until finely minced. Add the cucumber mixture, soaked bread, dill, oil, yogurt, and a grinding of black pepper to the processor bowl.

Purée until smooth. Season to taste with salt and pepper. Chill until ready to serve. Make the salsa: In a medium bowl, combine the tomatoes, onion, jalapeño, salt, oil, and vinegar. Taste and adjust seasoning as needed. To serve, ladle the soup into bowls.

Spoon a tablespoon of the salsa on each bowl of soup just before serving, passing more on the side.