Grape And Almond Gazpacho - cooking recipe

Ingredients

2 lbs green seedless grapes, stems discarded
1 medium cucumber, peeled, seeded and coarsely chopped
1/4 cup unsalted almonds, roasted
2 scallions, white and light green parts only, coarsely chopped
1/4 cup rice vinegar, unseasoned
1/2 cup plain yogurt
3 ounces cream cheese
1/4 cup buttermilk
2 tablespoons extra virgin olive oil
2 large dill sprigs, minced
1 pinch cayenne pepper
salt
fresh ground white pepper
cucumber, thinly sliced (for garnish)
chives, minced (for garnish)

Preparation

In a blender, combine grapes, cucumber, almonds, scallions, rice vinegar, yogurt, cream cheese, buttermilk and olive oil. Blend until almost smooth. Stir in dill and cayenne, season with salt and white pepper and regrigerate.
Serve the gazpacho in well-chilled shallow bowls, garnished with the cucumber slices and chives.