|
GRAPE ALMOND GAZPACHO
8 pounds assorted grapes, stemmed
1 bunch dill, picked over
2 bunches scallions, chopped
½ quart yogurt
3/4 pound cream cheese at room temperature
1 c toasted almonds, chopped
½ c rice wine vinegar
¼ c champagne vinegar
½ pint heavy cream
Pinch cayenne pepper
Puree and pass through a strainer all ingredients except the heavy cream. Add the cream and pepper to taste. Refrigerate before serving.
Garnish with additional chopped toasted almonds, dill crème fraiche and chopped chives. |
