By Chef Ella Freyinger

May 2021

Serves 4-6

Cold soups get a bad rap but they are game changers when the hot days of summer start to sneak in. This gazpacho is more filling than its tomato based counterpart and can really set the mood for a beautiful al fresco meal. Make this soup in the morning and let it sit in the fridge until time to serve!


  • 5 cups English cucumbers, peeled and chopped
  • 2 cups green grapes
  • 1 ½ cups crustless sourdough bread
  • 2 cloves garlic, minced
  • 1 cup plain Greek yogurt
  • ¼ cup olive oil
  • 3 tbsps sherry vinegar
  • ½ cup marcona almonds, lightly toasted
  • Kosher salt
  • Edible flowers
  • 4 Radishes, thinly sliced
  • Small handful herbs, use up any soft herbs you have on hand (Basil, mint, parsley, cilantro and chives, tarragon)
  • Olive oil
  • Flake salt


  • Place all ingredients in a blender and blend on high until smooth.
  • Divide gazpacho into 4 bowls for an entree and 6 bowls for an appetizer.
  • Place the edible flowers and agretti in a small bowl. Drizzle with olive oil and season with flake salt. Arrange on top of each bowl of gazpacho. Pop open a bottle of Pink Moon and enjoy!