White Gazpacho with Roasted Grapes and Marcona Almond Slivers

Author: Scott Stokes

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings

Ingredients:

• 2 cups seedless white grapes
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1 cup blanched almonds
• 2 cloves garlic
• 2 cups cucumber, peeled and chopped
• 1 cup seedless green grapes
• 1 cup Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Marcona almond slivers, for garnish
• Fresh dill, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the white grapes with olive oil and salt. Spread them out on the prepared baking sheet and roast for 15-20 minutes, until they start to caramelize. Set aside to cool.
3. In a blender or food processor, combine the blanched almonds and garlic cloves. Pulse until finely ground.
4. Add the chopped cucumber, green grapes, Greek yogurt, lemon juice, white wine vinegar, extra virgin olive oil, salt, and white pepper to the blender. Blend until smooth and creamy.
5. Pour the gazpacho into a large bowl and refrigerate for at least 1 hour to chill and let the flavors meld.
6. To serve, ladle the chilled gazpacho into bowls. Top with roasted grapes, Marcona almond slivers, and fresh dill.
7. Serve the White Gazpacho with Roasted Grapes and Marcona Almond Slivers chilled and enjoy the refreshing flavors.

Note: The prep time for this recipe is estimated to be around 15 minutes, and the cook time is approximately 20 minutes. The yield is 4 servings.