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    You are in: Home / Recipes / Grape and Almond Gazpacho Recipe
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    Grape and Almond Gazpacho

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    20 mins

    1 hrs 40 mins

    Sugarmagnolia_fl's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Serve the gazpacho in well-chilled shallow bowls, garnished with the cucumber slices and chives.

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    Ratings & Reviews:

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    Nutritional Facts for Grape and Almond Gazpacho

    Serving Size: 1 (417 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 259.1
     
    Calories from Fat 127
    49%
    Total Fat 14.1 g
    21%
    Saturated Fat 4.6 g
    23%
    Cholesterol 18.6 mg
    6%
    Sodium 67.0 mg
    2%
    Total Carbohydrate 32.5 g
    10%
    Dietary Fiber 2.4 g
    9%
    Sugars 26.1 g
    104%
    Protein 5.0 g
    10%

    The following items or measurements are not included:

    dill sprigs

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