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, minced
Pinch of cayenne pepper
Salt and freshly ground white pepper
Thinly sliced cucumber and minced chives, for garnish
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.
Serve the gazpacho in well-chilled shallow bowls, garnished with the cucumber slices and chives.