Cucumber & White Grape Gazpacho

Ingredients:

½ pound seedless white grapes

2 slices bread (white sandwich or whole grain) with crusts on

1/3 cup sliced almonds

3 Persian cucumbers (or one seedless cucumber)

2 scallions (green and white parts)

1 clove garlic

3 Tablespoons fresh dill (plus a free sprigs for decoration)

2 Tablespoons Neufchatel (or cream cheese)

¼ cup milk

2 Tablespoons cider or white wine vinegar

2 Tablespoons extra virgin olive oil

Salt and freshly ground pepper, to taste

Cooking Directions:

1.       Wash grapes, destem, and then put in a small metal bowl.  Freeze overnight.

2.       Tear bread into small pieces. Place in a food processor and chop until it makes a fine breadcrumb.

3.       Put breadcrumbs into a small bowl and add 1/3 cup cold water. Set aside.

4.       Toast the almonds in the a 350 ⁰F oven until golden brown, around 10 minutes. (You can also do this in a dry skillet over a medium heat.)

5.       Cut off ends of cucumbers and slice into thin pieces. 

6.       Thinly slice the scallions.

7.       Remove the garlic skin and cut into small pieces.

8.       Remove the dill from the stem and chop.

9.       In a food process, finely chop the garlic and almonds until very fine.

10.   Add the cucumbers, scallions, dill, milk, vinegar, and frozen grapes.

11.   Process for two minutes until puréed.

12.   With the machine still going, slowly add the olive oil.

13.   Add salt and pepper to taste.

14.   Garnish with a single sprig of dill.

Serves: four

Wine recommendations:  Sauvignon Blanc, Pinot Blanc, Pinot Grigio, a light rosé from Provence or a dry cider.