Servings: Serves 4–6
  • 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
  • Directions
    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).