Grape and Almond Gazpacho
- Ready In:
- 2hrs
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 907.18 g green seedless grapes, stems discarded
- 1 medium cucumber, peeled, seeded and coarsely chopped
- 59.14 ml unsalted almonds, roasted
- 2 scallions, white and light green parts only, coarsely chopped
- 59.14 ml rice vinegar, unseasoned
- 118.29 ml plain yogurt
- 85.04 g cream cheese
- 59.14 ml buttermilk
- 29.58 ml extra virgin olive oil
- 2 large dill sprigs, minced
- 0.25 ml cayenne pepper
- salt
- fresh ground white pepper
- cucumber, thinly sliced (for garnish)
- chives, minced (for garnish)
directions
- 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.
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RECIPE SUBMITTED BY
<p>I was born and raised in central Ohio, with family roots in West Virginia as well. I now live in coastal Florida and really enjoy having so much fresh seafood available. There are a lot of great restaurants in this area, but I decided a couple of years ago that I could make equally delicious food at home for a fraction of the cost. Since then, I've been honing my skills, trying different recipes, which in turn help me to develop new skills and try new things. I also watch a lot of Food Network TV, which gives me even greater confidence to experiment.</p>