A perfect use for this fall’s crop of Jubilee Farm’s grapes. Try substituting fresh mint if you prefer it over dill.
This recipe came by way of a church dinner for eight and picked up by Seattle Time’s food writer, Nancy Leson. To the creative, unknown cook of inspiration, our thanks.
Dill-icious Green Grape and Cucumber Gazpacho
Makes 1 quart.
We have made some minor adjustments to the original recipe to make it work better with what we have at hand.
In a blender, combine:
- 1 lb. seedless green grapes
- 2 cups diced and seeded, unpeeled cucumber (if the skin is getting thicker and less tender, peel away)
- 1/2 C chopped purple onion
- 1/4 C. chopped fresh dill
- 1/2 C cultured sour cream (we like Nancy’s Sour Cream)
- 3/4 C plain yogurt
- 1-1/2 Tbs white wine vinegar
- 2 Tbs good olive oil
- Kosher or sea salt
Blend to a smooth puree. Salt to taste. Chill for two hours and serve cold.