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Tasty gazpacho great for picnics


Nancy Johnson of Springdale, Ariz., was looking for a lost recipe for a white gazpacho soup. It was served cold like a traditional gazpacho but was heavy on cucumbers and had no tomatoes.

Pam Babij of Baltimore sent in a recipe for White Grape-and-Cucumber Gazpacho, which originally appeared in Fine Cooking magazine. She says that she makes this refreshing soup frequently in the summer months and it is always a hit.

Because the grapes are frozen before the soup is processed, it is cold enough to eat right away, but it also can be made ahead and refrigerated. It travels very well and is perfect for picnics or other outdoor summer gatherings.

White Grape-and-Cucumber Gazpacho

Serves 4 as a first course

1/2 pound seedless white grapes, well rinsed

2 slices white sandwich bread

1/3 cup cool water

1/3 cup sliced almonds

1 seedless cucumber

2 scallions (white and light-green parts)

1 clove garlic

3 tablespoons fresh dill

2 tablespoons cream cheese

1/4 cup milk

1 to 2 tablespoons white-wine vinegar

2 tablespoons extra-virgin olive oil

salt and freshly ground pepper (preferably white)

Put all but 4 of the grapes in a metal bowl and put it in the freezer. Slice the 4 grapes in half and reserve for garnish. Tear the bread into chunks and chop in a food processor until reduced to fine crumbs. Put the crumbs in a small bowl, stir in 1/3 cup cool water and set aside.

Toast the almonds over medium-low heat, stirring frequently, until deep golden brown, 10 to 12 minutes. Transfer to a plate to cool.

Meanwhile, prepare the other ingredients: Cut off and discard the cucumber ends. Thickly slice the cucumber. Slice the scallions. Slice the garlic. Chop the dill. In a food processor, chop the garlic and 1/4 cup of the almonds until very fine. Add the bread crumbs and cream cheese and process until well blended.

Add the cucumber, scallions, dill, milk, vinegar and the grapes from the freezer. Process until pureed as finely as possible, 1 to 2 minutes. With the machine running, pour in the oil. Taste and season with salt and pepper. Serve garnished with the grape halves and the remaining almonds.

Per serving: 225 calories, 5 grams protein, 14 grams fat, 3 grams saturated fat, 22 grams carbohydrate, 3 grams fiber, 9 milligrams cholesterol, 117 milligrams sodium


Lenore Greenway of Knoxville, Tenn., is looking for a recipe for an eggplant casserole that appeared in an issue of Better Homes and Gardens magazine in late 1949 or early 1950.

Mary Pendergrass of East Canton, Ohio, is looking for a recipe for a caramel-coconut cake with pecans.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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