Chef Cindy Pawlcyn serves this cool and soothing grape and cucumber Gazpacho during the summer months at her popular Napa restaurant Cindy’s Back Street Kitchen. With its balanced creaminess and acidity, this toothsome dish compliments a bright well-structured white wine.
2 pounds seedless green grapes
1 medium cucumber-peeled, seeded and coarsely chopped
1/4 cup roasted unsalted almonds
2 scallions, white and light green parts only, coarsely chopped
1/4 cup unseasoned rice vinegar
1/2 cup plain yogurt
3 ounces cream cheese
1/4 cup buttermilk
2 tablespoons extra-virgin olive oil
2 large dill sprigs, finely minced
Pinch of cayenne pepper
Salt and freshly ground white pepper
Thinly sliced cucumber and chives, for garnish
In a blender, combine the grapes, cucumber, almonds, scallions, rice vinegar, yogurt, cream cheese, buttermilk and olive oil. Pulse until almost smooth. Stir in the dill and cayenne, season with salt and white pepper and refrigerate. Serve in well-chilled shallow bowls, garnished with cucumber slices and chives.