Chilled Green Grape Cucumber Gazpacho Cups with Almond Dill Crunch

Chilled Green Grape Cucumber Gazpacho Cups with Almond Dill Crunch 🥒🌿 These little chilled gazpacho cups are fresh, creamy and quietly surprising. Green grapes bring gentle sweetness, cucumber keeps everything crisp and cool, and the almond dill crunch gives the smooth soup a savoury finish. Serve them as a light starter, a brunch tray, or a make-ahead lunch on a warm day. ✨ Yield: 6 small cups or 3 larger bowls Time: 25 minutes active, plus at least 1 hour chilling Ingredients For the gazpacho cups: - 500 g cucumber, roughly chopped, plus a little extra finely diced cucumber to serve - 1/2 tsp fine sea salt, plus more to taste - 250 g seedless green grapes, chilled, plus a few sliced grapes to serve - 180 g thick Greek yogurt or labneh - 1 small garlic clove, finely grated - 2 tbsp lemon juice, plus more to taste - 1 tsp lemon zest - 2 tbsp extra virgin olive oil - 2 tbsp chopped dill - 2 tbsp chopped mint - 1 slice soft white bread, crust removed and soaked in 3 tbsp cold water, or 3 tbsp fresh breadcrumbs - 2 to 4 tbsp cold water, as needed - Black pepper For the almond dill crunch: - 70 g blanched almonds, roughly chopped - 1/2 cup fresh breadcrumbs or torn soft bread crumbs - 1 tbsp olive oil - 1 tsp lemon zest - 1 tbsp finely chopped dill stems or dill fronds - Pinch of salt To finish: - Extra dill and mint - Thin cucumber slices or dice - Sliced green grapes - A few drops of olive oil - Lemon wedges, optional Method 🥣 1. Salt the cucumber. Put the chopped cucumber in a bowl with 1/2 tsp salt. Toss well and leave for 10 minutes. Squeeze lightly or drain off the watery liquid. This keeps the gazpacho cool and clean rather than thin. 2. Blend the soup. Add cucumber, green grapes, yogurt or labneh, garlic, lemon juice, lemon zest, olive oil, dill, mint and the soaked bread to a blender. Blend until very smooth. Add 2 to 4 tbsp cold water only if the blender needs help or if you want a looser texture. 3. Season carefully. Taste for salt, lemon and black pepper. The soup should taste cold, bright, lightly sweet and savoury, not dessert-like. Add more lemon if the grapes are very sweet. 4. Chill. Pour the gazpacho into a jug or covered container and refrigerate for at least 1 hour. Taste again after chilling because cold soups often need one more pinch of salt or squeeze of lemon. 5. Make the crunch. Warm olive oil in a small pan over medium heat. Add almonds and breadcrumbs. Toast for 4 to 6 minutes, stirring often, until golden and crisp. Stir in lemon zest, dill and a pinch of salt at the end, then tip onto a plate so it stays crunchy. 6. Serve. Pour the chilled gazpacho into small glasses, cups or bowls. Finish with diced cucumber, sliced grapes, almond dill crunch, herbs and a few drops of olive oil. Serve right away while the soup is cold and the topping is crisp. 🍽️ Serving and storage tips - For a starter tray, use small glasses and add the crunch just before carrying them to the table. - For lunch bowls, add toasted sourdough, chickpeas, prawns or smoked salmon on the side. - The gazpacho can be made 24 hours ahead and kept covered in the fridge. - Store the almond dill crunch separately at room temperature for up to 2 days. - If the soup thickens overnight, loosen it with a splash of cold water and re-season with lemon. Save this one for a crisp, cooling dish that still feels polished enough for guests. 💚 Tasteloom.club