Cucumber Grape Gazpacho
  • CourseSoups
  • CuisineGluten-Free, Vegetarian
  • 2lbs green grapesseedless
  • 1 cucumberpeeled, seeded, chopped
  • 2tbsp dillfresh
  • 6 green oniongreen and white parts minced
  • 1cup plain yogurt
  • 2tbsp cream cheese
  • 4cups heavy cream
  • 1/4 rice wine vinegar
  • 2tbsp olive oilextra virgin
  • 1bunch chiveschopped
  • salt and pepperto taste
  1. Place the first nine ingredients into a food processor until well blended. Add salt and pepper to taste.
  2. Refrigerate the soup for 1 hour. Serve in chilled soup bowls and garnish with chives, toasted almonds or dill sprigs.
Recipe Notes

Ontario greenhouse cucumber recommended.

Nature Fresh Farms Recipe