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Wednesday, May 29, 2013

instant cooldown...















Green Grape Gazpacho

1 pound white seedless grapes, washed and stems removed
1 medium cucumber, peeled, seeded and rough-chopped
1-1/2 cups plain yogurt
3 scallions, chopped, using the green and white parts
1/4 cup cream cheese
1 Tablespoons olive oil
3 to 4 Tablespoons white wine vinegar
1 tsp kosher salt
1/8 tsp white pepper
1/8 tsp cayenne pepper
1 Tablespoon fresh dill
Sliced Almonds

Puree all ingredients except dill & almonds in a blender: strain through a coarse strainer. Garnish with sliced Almonds and some grape halves

3 comments:

  1. I've seen a similar recipe and always wondered about it, love your grape plate! We'll need instant cool down this week, highs creeping to the 90s, I'm not ready~

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  2. Interesting! I thought it was cucumber soup at first. Will add this to our recipes. We need cooling soups for our hot TX summers.

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  3. So refreshing. Today's heat was smothering until sundown--grape gazpacho would have been perfect with Bandy's planked chicken.

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welcome~