Ingredients
Dill-icious Green Grape and Cucumber Gazpacho
Makes 1 quart
1 pound seedless green grapes
2 cups diced English cucumber (unpeeled)
2 scallions, green parts only, chopped
¼ cup fresh dill, chopped
2 ounces cream cheese
¾ cup half-and-half
½ cup plain nonfat yogurt
1 ½ tablespoons white wine vinegar
2 tablespoons good olive oil
Kosher or sea salt
Preparation
In a blender, combine the grapes, cucumber, onion, dill, cream cheese, half-and-half, yogurt, vinegar, olive oil and salt. Blend to a smooth purée. Salt to taste. Chill for two hours. Serve cold.
