Cucumber and Green Grape Gazpacho
Total Time: 15 Minutes
Ingredients:
-
- 1/2 lb plus a handful seedless white (green) grapes
- 2 slices white sandwich bread
- 1/3 cup sliced almonds
- 1 seedless cucumber
- 2 scallions (white and green parts)
- 1 clove garlic
- 3 Tbsp fresh dill
- 2 Tbsp cream cheese
- 1/4 cup milk
- 1 to 2 Tbsp white-wine vinegar
- 2 Tbsp extra virgin olive oil
- Kosher salt and freshly ground pepper
Yield: 4 Servings
Directions:
- Place grapes in a bowl in the freezer. Meanwhile, tear the bread into chunks and chop it in a food processor until it's reduced to fine crumbs.
- Put the crumbs in a small bowl, stir in 1/3 cup cool water and set aside.
- Toast the almonds in a dry skillet over medium-low heat, stirring frequently, 10-12 minutes or until deep golden brown. Transfer to a plate to cool.
- Cut off and discard cucumber ends. Thickly slice the cucumber. Roughly chop the scallions, garlic, and dill.
- In a food processor, chop the garlic and 1/4 cup of the almonds until very fine. Add the breadcrumbs and cream cheese and process until well blended. Add the cucumber, scallions, dill, milk, vinegar, and grapes from the freezer. Process until pureed as finely as possible. With the machine running, pour in the oil. Season with salt and pepper.
- Garnish with a few halved grapes and the remaining almonds.