Apparently someone doesn’t want to face the fact that summer is almost over 🙂 …. I served this White Gazpacho last weekend and it was so well received I thought I’d share it with you. I like white gaz. I think its kind of chic. Other recipes I’ve tried in the past have been good but always contained white bread- this one has no bread at all and is absolutely delicious. I had saved this in my files since 2003 from a June issue of Food & Wine. It is from Mustards Grill in Napa Valley.
Grape and Almond Gazpacho
Active: 20 minutes Total: 2 hours (only gets better overnight)
2 pounds seedless green grapes, stems discarded, 1 medium cucumber-peeled, seeded and coarsely chopped, 1/4 cup roasted unsalted almonds, 2 scallions, white and light green parts only, coarsely chopped, 1/4 cup unseasoned rice vinegar, 1/2 cup plain yoghurt, 3 ounces cream cheese, 1/4 cup buttermilk, 2 tablespoons extra virgin olive oil, 2 large dill sprigs, minced , pinch of cayenne pepper, salt and freshly ground pepper, thinly sliced cucumber and minced chives for garnish.
1) In a blender, combine the grapes, cucumber, almonds, scallions, rice vinegar, yoghurt, cream cheese, buttermilk and olive oil. Blend until almost smooth. Stir in the dill and cayenne, season with salt and white pepper and refrigerate for a few hours or even overnight.
2) Garnish and serve!