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Summer Chilled Cucumber, Mustard Greens, Green Apple and Grape Gazpacho

Summer Chilled Cucumber, Mustard Greens, Green Apple and Grape Gazpacho

A versatile and refreshing Summertime chilled gazpacho recipe to use your favorite in season market finds flavored with a rich roasted vegetable broth, featuring Custom Culinary® True Foundations™ Liquid Vegetable Stock Concentrate. Make it your own by adding a additional dimension with charred vegetables, or oven-roasted and chilled garden finds.

What You'll Need

  Gazpacho
1 qt Water
3 Tbsp Custom Culinary® True Foundations™ Liquid Vegetable Stock Concentrate
   
2 oz Mustard Green, leaves
2 oz Vegetable Oil
½ Tbsp Garlic, minced
1 oz Rice Wine Vinegar
   
1 lb Green Grapes, seedless
1 lb English Cucumber, peeled, seeded, medium diced
4 oz Granny Smith Apples, peeled, medium diced
1½ oz Scallions, whites and greens, rough chopped
   
  Vegetable Concentrate-Infused Olive Oil Drizzle
3 oz Ex. Virgin Olive Oil
2 Tbsp Custom Culinary® True Foundations™ Liquid Vegetable Stock Concentrate
   
  Garnish
4 oz Granny Smith Apples, small diced with skin, tossed lightly with lemon juice
24 slices English Cucumbers, halved, thin sliced
½ cup Scallions, sliced thin on the bias.
PREPARATION

  1. In a large blender jar or food processor, combine water and Vegetable Liquid Stock Concentrate. Blend 2 seconds.
  2. Add mustard greens, vegetable oil, garlic and vinegar - puree for 30 seconds.
  3. Add grapes, cucumbers, apples and scallions. Pulse 10-15 times until just blended with some texture remaining.
  4. Taste and adjust flavor as desired.
  5. Pour mixture into a food container, cover and refrigerate 2 hours for best flavor.
  6. Serve each portion in a chilled 12 oz. bowl, garnish each with 1 Tbsp each apples and scallions, and 3 cucumber slices.
  7. Drizzle with 1 tbsp. of vegetable concentrate-infused olive oil.

CHEF'S TIP