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Soups, Vegetarian

The Sweet Life Cafe's white gazpacho

The Sweet Life Cafe's white gazpacho
Anne Cusack / Los Angeles Times

Dear SOS: There are plenty of good reasons why President and Mrs. Obama chose to return to Sweet Life Cafe in Oak Bluffs on Martha's Vineyard this summer. In my opinion, the best reason would be to delight in a ... Read more

Total time: 20 minutes, plus chilling time | Serves 4 to 6
  • 2 hothouse cucumbers, peeled and chopped (seeds can be removed)
  • 1/2 bunch green grapes (about 2 cups)
  • 3 cloves garlic
  • 1 cup yogurt, preferably Greek style
  • 1/2 cup sour cream or creme fraiche
  • Juice of 1/2 lemon
  • 1 tablespoon salt, or to taste
  • Tabasco, or similar hot sauce
  • 1 tablespoon sugar
  • 1 teaspoon sherry vinegar or red wine vinegar, or as desired
  • Toasted almonds, for garnish
  • Sliced red grapes, for garnish
  • Smoked paprika oil, for garnish

Step 1Puree the cucumbers in a blender. Push the cucumbers through a sieve into a medium bowl. Blend the grapes and garlic in the blender, then push through a sieve and stir into the cucumbers.

Step 2Whisk in the yogurt, sour cream and lemon juice, and season with the salt, sugar and vinegar. Add the Tabasco to taste. This makes about 1 1/2 quarts of soup. Chill the soup, then divide among chilled bowls and garnish with the almonds, grapes and paprika oil before serving.

Note: Adapted from the Sweet Life Cafe on Massachusett's Martha's Vineyard. To make smoked paprika oil, warm 1/3 cup olive oil with 2 tablespoons smoked paprika in a small saucepan, then strain through cheesecloth and cool before using. The restaurant also suggests garnishing the soup with clams steamed in white wine.


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