2 pounds seedless white grapes (about 6 cups)
1 unpeeled cucumber, diced (about 3 cups)
4 scallions, green parts only, sliced (about ⅓ cup)
2 ½ cups heavy cream
1 ¼ cups Cabot Plain Greek Yogurt
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
½ cup plus 2 tablespoons chopped fresh dill
Salt to taste
Ground white pepper to taste
¼ cup sliced toasted almonds
PEEL and halve 18 grapes; refrigerate until serving time to garnish soup.
COMBINE remaining grapes, cucumber, scallions, cream, yogurt, vinegar, oil and ½ cup of chopped dill in a food processor or blender; puree until smooth.
SEASON with salt and white pepper. Refrigerate soup and serving bowls until well chilled.
SERVE topped with remaining 2 tablespoons chopped dill, grape halves and almonds.