Though summer’s lease hath all to short a date, there’s still time left to blend some sweet unroasted almonds into a grape and cucumber Gazpacho. The balanced fat and acidity in this cool summer soup is nicely highlighted by bright melony mineral-tinged white wine. Serve with seeded flat-breads or perhaps a Papadum.
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.