We’ve decided to give this Spanish dish a green twist! Typical gazpacho is a cold soup made from tomatoes, but we’ve swapped in some of our other favorite fruits and vegetables along with tangy yogurt or buttermilk. Make it on the first warm day of spring!
- Cutting board
- Sharp knife (adult needed)
- Measuring spoons
- Measuring cup
- Food processor or blender (adult needed)
- Mixing bowl
- Stirring spoon
- 3⁄4 cup seedless green grapes
- 1 small English cucumber, chopped, or 1 regular cucumber, peeled and chopped
- 1⁄2 Granny Smith apple, scrubbed, cored, and chopped
- 1 scallion, roots trimmed off, green and white parts chopped
- 2 tablespoons chopped fresh dill or basil leaves
- 1⁄2 cup plain yogurt or buttermilk
- 1⁄2 cup cold water
- 1⁄4 teaspoon salt
- pinch of black pepper
- Put the grapes, cucumber, apple, and scallion in the bowl of the food processor fitted with the steel blade, and quickly pulse until well chopped.
- Transfer the mixture to the mixing bowl and stir in the dill, yogurt or buttermilk, water, salt, and pepper. Taste the soup. If it needs a pinch of salt, add it.
- Cover and refrigerate at least 2 hours (to let the flavors blend) and up to 4 days.