Active Time
20 MIN
Total Time
2 HR
Yield
Serves : 6

How to Make It

Step 1    

In a blender, combine the grapes, cucumber, almonds, scallions, rice vinegar, yogurt, cream cheese, buttermilk and olive oil. Blend until almost smooth. Stir in the dill and cayenne, season with salt and white pepper and refrigerate.

Step 2    

Serve the gazpacho in well-chilled shallow bowls, garnished with the cucumber slices and chives.

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