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