White Grape Gazpacho with Toasted Almonds & Dill

Name: White Grape Gazpacho with Toasted Almonds & Dill
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 2 pounds seedless white grapes (about 6 cups)1 unpeeled cucumber; diced (about 3 cups)4 scallions; green parts only; sliced (about &frac13; cup)2 ½ cups heavy cream1 ¼ cups Cabot Plain Greek Yogurt2 tablespoons white wine vinegar2 tablespoons extra-virgin olive oil½ cup plus 2 tablespoons chopped fresh dillSalt to tasteGround white pepper to taste¼ cup sliced toasted almonds

– Makes 12 servings –

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Ingredients

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

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Directions

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.