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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