A promise: it’s easy being green.Gather Journal Green Gazpacho
That whipping up a batch of this verdant, Moroccan-tinged take on the Andalusian classic is a near-effortless task makes the old Spanish refrain, de gazpacho no hay empacho (you can never have too much of a good thing), ring truer than ever.
Crumble saffron into vinegar and let stand 2 minutes. Add bread and 1 cup water and toss until softened, then add to a blender. (You may want to make the gazpacho in batches.) Add in the cucumbers, celery, lettuce, almonds, garlic, herbs, and oil. Blend until very, very smooth. Season to taste with 1 to 1½ tsp salt. Chill well. Check seasoning again when chilled. Thin gazpacho with a little water if necessary.
Garnish gazpacho with thin slices of grapes and a drizzle of fragrant oil.
Fragrant Oil: Before serving, gently heat 3 Tbsp extra virgin olive oil with 1 tsp coriander seeds and ¼ tsp cumin seeds until fragrant. Strain.