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


  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~

  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.

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