Green Gazpacho Soup

From my cookbook, Bread Toast Crumbs

📝 Ingredients

• 1 English cucumber (about 12 ounces), thinly sliced
• 1/2 pound seedless green grapes, halved
• 1 garlic clove, minced
• 1 teaspoon kosher salt, plus more as needed
• 1/4 cup white balsamic vinegar
• 2 slices bread, torn into pieces
• 1/4 cup almonds
• 1/4 cup fresh dill
• 2 tablespoons extra-virgin olive oil
• 1/3 to 1/2 cup yogurt
• Freshly cracked black pepper to taste
• 1 1/4 cups cherry tomatoes, quartered
• 1/2 cup finely diced red onion
• 1 jalapeño, finely minced (about 1 tablespoon), seeded if sensitive to heat
• Pinch of kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white balsamic vinegar, plus more as needed

👨‍🍳 Instructions

1. 1Make 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 20 minutes.
2. 2Meanwhile, in a small bowl, pour ⅓ cup water over the bread. Let it sit until it softens, about 10 minutes.
3. 3In 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.
4. 4Add 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.
5. 5Make the salsa: In a medium bowl, combine the tomatoes, onion, jalapeño, salt, oil, and vinegar. Taste and adjust seasoning as needed.
6. 6To 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.