Servings: Serves 4–6
Put cucumber, 2 cups grapes, 1 1/2 cups almonds, vegetable broth, 1 tablespoon dill, garlic, and shallot into a blender and puree until smooth, about 2 minutes.
With the motor running, add olive oil gradually in a thin stream. Continue pureeing until very smooth, about 1 minute. Add vinegar and sherry and puree 1 minute more. The finished texture should be smooth, creamy, and just a bit grainy from the almonds. Season to taste with salt and pepper, then transfer gazpacho to a bowl. Cover and refrigerate until well chilled, or for up to 2 days.
When ready to serve, thinly slice remaining grapes and finely chop remaining almonds. Pour gazpacho into bowls, and garnish with sliced grapes, chopped almonds, and remaining dill; serve immediately.
Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).
From the March 2009 issue of O, The Oprah Magazine
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