Grilled Grape Gazpacho

grilled grape gazpachoIngredients:

  • 1 c green grapes
  • 1 English cucumber, peeled and roughly chopped, divided
  • 1/4 c silken tofu
  • 6 scallions, chopped, divided
  • 3 garlic cloves, roughly copped
  • 1/2 c hazelnuts, toasted and chopped, divided
  • 2 tbs Devo Olive Oil’s Chipotle EVOO, plus more for garnish
  • 1/4 c Devo Olive Oil’s Apricot Balsamic
  • 1 tsp fresh lemon juice
  • 2 radishes, chopped, for garnish if desired
  • freshly ground sea salt and black pepper
  • garnish with chopped radish, cucumbers, scallions and hazelnuts, etc.


  • Reserve 4 tsp chopped cucumber, 1 chopped scallion and about 2 tsp hazelnuts for garnish.
  • Heat indoor grill plan coated with EVOO.
  • Grill grapes until grill marks appear.
  • In processor, pulse hazelnuts until ground.
  • Add remaining cucumber and scallions along with grapes and remaining ingredients
  • Process until well blended and liquefied.
  • Refrigerate until completely chilled.
  • Pour in serving bowls/cups.
  • Drizzle with EVOO and top with garnish.

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