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Prep 20 mins
Cook 1 hr 40 mins
From Food and Wine June 2003: "There are zillions of choices beyond the obvious tomato-and-bell-pepper combination. This grape-almond gazpacho from Cindy Pawlcyn at Mustards Grill in Napa Valley is fruity, savory and complex. I doubt cream cheese is classic, but it does give the soup quite a bit of body; toasting the almonds enhances their flavor." I have currently not tried this but wanted to keep it somewhere in case I might want to.
- 2 lbs green seedless grapes, stems discarded
- 1 medium cucumber, peeled, seeded and coarsely chopped
- 1⁄4 cup unsalted almonds, roasted
- 2 scallions, white and light green parts only, coarsely chopped
- 1⁄4 cup rice vinegar, unseasoned
- 1⁄2 cup plain yogurt
- 3 ounces cream cheese
- 1⁄4 cup buttermilk
- 2 tablespoons extra virgin olive oil
- 2 large dill sprigs, minced
- 1 pinch cayenne pepper
- fresh ground white pepper
- cucumber, thinly sliced (for garnish)
- chives, minced (for garnish)
- In a blender, combine grapes, cucumber, almonds, scallions, rice vinegar, yogurt, cream cheese, buttermilk and olive oil. Blend until almost smooth. Stir in dill and cayenne, season with salt and white pepper and regrigerate.
- Serve the gazpacho in well-chilled shallow bowls, garnished with the cucumber slices and chives.