• 1 large English cucumber , peeled, seeded, and chopped
• 2 1/4 cups seedless green grapes
• 1 1/2 cups plus 2 Tbsp. blanched, salted almonds (preferably Spanish Marcona almonds)
• 1 1/2 cups store-bought or homemade vegetable broth (recipe), chilled
• 2 Tbsp. chopped fresh dill
• 1 clove (small) garlic , peeled
• 1/2 small shallot , peeled
• 1/2 cup extra-virgin olive oil
• 1 Tbsp. sherry vinegar
• 2 Tbsp. sherry
• Salt and freshly ground pepper

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).