Simple, cool, and refreshing, this reimagined version of gazpacho made with green tomatoes is a popular starter at Luce Wine Restaurant, located in the InterContinental Hotel in San Francisco.
See all gazpacho recipes.
In a bowl, combine the tomatoes, grapes, raw almonds, and white verjus. Marinate in the refrigerator overnight.
The next day, place the marinated mixture in a blender and purée on high speed until completely smooth. Pass the mixture through a fine-meshed sieve, and chill in the refrigerator.
Season with kosher salt, to taste, and adjust the acidity with a splash of sherry vinegar. Serve very cold and drizzle with the extra-virgin olive oil. Garnish with the toasted, sliced marcona almonds, and microgreens.