Cooking With Chef Hermann: Chilled Cucumber Spinach Gazpacho

Chilled Cucumber Spinach Gazpacho

Ingredients:

• 3 C English cucumbers, peeled and chopped
• 1 C spinach
• 2 C white grapes
• 1 C almond milk
• 1 C Grape Juice
• 2 TB mint leaves
• 3 TB apple cider vinegar
• ½ C olive oil
• 1 tsp salt
• ½ tsp white ground pepper

Directions:

Using a blender, pulse together the cucumber, spinach, grapes, juice, mint, and almond milk until a smooth paste form.  Slowly drizzle in the oil and vinegar. Adjust seasonings with the salt and pepper. Chill before serving. Top with chopped mint and toasted almond slivers.