1 lg Hothouse cucumber, peel, seed and chop
2 1/4 c seedless green grapes save some to garnish
1 1/2 c blanched, slivered almonds save some to garnish
1 1/2 c vegetable broth, chilled
2 T fresh dill, chopped save some to garnish
1 sm clove garlic
1/2 sm shallot
1/4 c olive oil
1 T sherry vinegar
2 T sherry
s and white pepper to taste
Using a food processor, place cucumber, grapes, almonds, veg broth, dill, garlic, and shallot in and plus to puree.
Next, gradually with motor running drizzle in oo. Continue pureeing until very smooth, about 1 min. Add vinegar and sherry and puree 1 additional minute.
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.
Make the right amount the first time not right if bumped up afterwards
Watch taste of oo, less is better!
For more information on Chef Terrie and Country Club Market, visit her website here.