Ingredients
1 large English cucumber
2 1/4 c. seedless green grapes
1 1/2 c. almonds, plus 2 tablespoons
1 1/2 c. vegetable broth
2 tbsp. Chopped fresh dill
1 small clove garlic
1/2 small shallot
1/2 c. extra-virgin olive oil
1 tbsp. sherry vinegar
2 tbsp. sherry
salt and pepper
Preparation
Step 1Put 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.Step 2With 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.Step 3When 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.
