Courtesy of California Table Grape Commission
Serve With:
This is an ideal and surprising first course on warm summer evenings.
Servings: 6
Prep Time: 15 Min.
Cook Time: n/a
Chill Time: 1 Hr.
* 2-2/3 c. washed and torn romaine lettuce
* 1-3/4 c. cucumber, peeled and chopped
* 1 c. celery, sliced
* 1 c. CALIFORNIA green seedless grapes
* 1 c. vegetable broth
* 3/4 c. sliced green onions
* 1/3 c. green peppers, chopped
* 1/3 c. day-old bread (crusts removed)
* 1/4 c. sherry vinegar or red wine vinegar
* 2 Tbsp. extra virgin olive oil
* 1 tsp. chopped garlic
* 1/2 tsp. salt
* 1/4 tsp. white pepper
* 1/4 c. diced tomatoes (garnish)
1. Combine all ingredients except tomatoes in a large container. Blend in 2 or 3 batches in a blender or food processor until very smooth. Let chill for 1 to 2 hrs. Ladle into bowls and sprinkle with diced tomatoes.
Serving Suggestions:
This is an ideal and surprising first course on warm summer evenings.
Calories: 143; Total Fat: 8g; Cholesterol: 0mg; Total Carbs: 17g; Fiber: 3g; Protein: 3g; Sodium: 600mg;