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WHITE GRAPE GAZPACHO WITH TOASTED ALMONDS AND DILL

Makes 12 servings

Ingredients
• 2 pounds seedless white grapes (about 6 cups)
• 1 unpeeled cucumber, diced (about 3 cups)
• 4 scallions, green parts only, sliced (about 1/3cup)
• 2 1/2 cups heavy cream
• 1 1/4 cups Cabot Plain Greek Style Yogurt
• 2 tablespoons white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 cup plus 2 tablespoons chopped fresh dill
• Salt to taste
• Ground white pepper to taste
• 1/4 cup sliced toasted almonds


Directions
1.
Peel and halve 18 grapes; refrigerate until serving time to garnish soup. In food processor or blender, combine remaining grapes, cucumber, scallions, cream, yogurt, vinegar, oil and 1/2 cup of chopped dill; puree until smooth. Season with salt and white pepper. Refrigerate soup and serving bowls until well chilled.

2. Serve topped with remaining 2 tablespoons chopped dill, grape halves and almonds.


Nutrition Analysis
Calories 302 , Total Fat 25g , Saturated Fat 14g , Sodium 122mg , Carbohydrates 17g , Dietary Fiber 2g , Protein 3g , Calcium 90mg 


Recipe courtesy of Cabot Creamery Cooperative
www.cabotcheese.com

 

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