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–+ servings
Kate Ramos

Green Grape and Almond Gazpacho

This refreshing green grape and almond gazpacho is a delicious twist on the classic tomatoey cold soup made with buttermilk, cucumbers, and dill. Slightly adapted from Mustards Grill Napa Valley Cookbook
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds 5 1/2 cups seedless green grapes
  • 1 small cucumber peeled, seeded and chopped (about 1 cup chopped)
  • 2 scallions chopped (about 1 cup chopped)
  • 3 ounces cream cheese softened
  • 1/2 cup plain yogurt
  • 1/4 cup toasted almonds I used whole almonds
  • 1/4 cup rice vinegar
  • 1/4 cup buttermilk
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon ground cayenne pepper I used ground arbol chile powder
  • 2 large dill sprigs minced for garnish

Method
 

  1. Combine all the ingredients (except the dill) in a blender or food processor (You may need to do this in batches depending on the size of your blender). Purée until mostly smooth with a few small pieces remaining. Cover and refrigerate until cold.
  2. Serve in well-chilled bowls with minced dill on top.

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